Compositions of steviol multiglycosylated derivatives and stevia components

ABSTRACT

The invention describes a sweetener of glycosylated steviol glycosides and a rebaudioside in an aqueous solution for convenience of use in the food and beverage industry.

This application is a continuation of U.S. patent application Ser. No.16/579,000, filed on Sep. 23, 2019, which is a continuation of U.S.patent application Ser. No. 15/204,479, filed Jul. 7, 2016, now U.S.Pat. No. 10,517,321, which claims priority to U.S. ProvisionalApplication No. 62/190,964, filed Jul. 10, 2015 and U.S. ProvisionalApplication No. 62/262,060, filed Dec. 2, 2015, the contents of whichare incorporated herein in their entirety for all purposes.

FIELD

The present invention generally relates to a stevia sweetener thatincludes one or more glycosylated steviol glycosides and a steviaextract or stevia component.

BACKGROUND

Stevia is a genus of about 240 species of herbs and shrubs in thesunflower family (Asteraceae), native to subtropical and tropical SouthAmerica and Central America.

The species Stevia rebaudiana Bertoni, commonly known as sweet leaf,sugarleaf, or simply stevia, is widely grown for its sweet leaves. Theleaves have traditionally been used as a sweetener. Steviosides andrebaudiosides are the major constituents of glycosides found in theleaves of the stevia plant.

Over 100 phytochemicals have been discovered in stevia. It is rich interpenes and flavonoids. Of these eight glycosides, stevioside isconsidered the sweetest and has been tested to be approximately 300times sweeter than sugar. Stevioside, comprising 6-18% of the stevialeaf, is also the most prevalent glycoside in the leaf. Other sweetconstituents include steviolbioside, rebaudiosides A-E, and dulcoside A.

Stevia extracts generally contain a high percentage of the glycosides ofthe diterpene steviol. The leaves of Stevia rebaudiana contain over 10different steviol glycosides. Steviol glycosides are considered highintensity sweeteners (about 250-300 times that of sucrose) and have beenused for several years in a number of countries as a sweetener for arange of food products. Stevioside and rebaudioside A are the principalsweetening compounds and generally accompanied by smaller amounts ofother steviol glycosides. The taste quality of rebaudioside A is betterthan stevioside, because of increased sweetness and decreased bitterness(Phytochemistry 68, 2007, 1855-1863).

The structures and chemical abstract service registry numbers forsteviol and its glycosides that are the main sweetening agents of theadditive steviol glycosides are shown below:

Compound name C.A.S. No. R₁ R₂ 1 Steviol 471-80-7 H H 2 Steviolbioside41093-60-1 H β-Glcβ- Glc(2→1) 3 Stevioside 57817-89-7 β-Glc β-Glc-β-Glc(2→1) 4 Rebaudioside A 58543-16-1 β-Glc β-Glc-β- Glc(2→1) |β-Glc(3→1) 5 Rebaudioside B 58543-17-2 H β-Glc-β- Glc(2→1) | β-Glc(3→1)6 Rebaudioside C 63550-99-2 β-Glc β-Glc-β- Rha(2→1) | β-Glc(3→1) 7Rebaudioside D 63279-13-0 β-Glc-β- β-Glc-β- Glc(2→1) Glc(2→1) |β-Glc(3→1) 8 Rebaudioside E 63279-14-1 β-Glc-β- β-Glcβ- Glc(2→1)Glc(2→1) 9 Rebaudioside F 438045-89-7 β-Glc β-Glc-β- Xyl(2→1) |β-Glc(3→1) 10 Rubusoside 63849-39-4 β-Glc β-Glc 11 Dulcoside A64432-06-0 β-Glc β-Glc-α- Rha(2→1) 12 Rebaudioside M 1220616-44-3(β-Glc)₂-β- (β-Glc)₂-β-glc- (also known as glc- Rebaudioside X)

In addition to the above mentioned steviol glycosides, many steviolglycoside derivatives can be obtained for example, by syntheticmanipulation or by enzymatic processes. KR10-2008-0085811 hereinincorporated by reference, discloses the following steviol glycosidederivatives obtained from enzymatic processes.

Name R₁ R₂ Stevioside(ST) —H —H Stevioside-G1 -glucosyl —H (ST-G1) —H-glucosyl Stevioside-G2 -(glucosy)₂ —H (ST-G2) -glucosyl -glucosyl —H-(glucosy)₂

Name R₁ R₂ R₃ RebaudiosideA —H —H —H RebaudiosideA-G1 -glucosyl —H —H(RA-G1) —H -glucosyl —H —H —H -glucosyl RebaudiosideA-G2 -(glucosy)₂ —H—H (RA-G2) —H -(glucosy)₂ —H —H —H -(glucosy)₂ -glucosyl -glucosyl —H —H-glucosyl -glucosyl -glucosyl —H -glucosyl

As shown, several glucosyl groups can be added on the backbone of asteviol glycoside such as, stevioside and rebaudioside A, by thedisclosed enzymatic process. The glycosylated steviol materials with 1additional glucosyl are referred to as G1, the materials with 2additional glucosyls are referred to as G2, and so forth. Withoutlimitation, glycosylated steviol glycosides containing even moreglucosyl groups can be made.

As a sweetener and sugar substitute, rebaudioside A has a slower onsetand longer duration than that of sugar, and be deemed very close tosucrose, although some of its extracts may have a bitter orlicorice-like aftertaste at high concentrations. All steviol glycosidesare bitter or lingering, some in less degree and some in greater degree.

The relationship between steviol glycoside mixtures, solubility, and howsolubility of these mixtures affects the overall taste profile of steviasweeteners has not been studied in detail.

Therefore, a need exists for glycosidic compositions with superior tasteprofiles for the food and beverage industry.

BRIEF SUMMARY OF THE INVENTION

Embodiments are presented that surprisingly provide compositionscontaining a glycosylated steviol glycoside (GSG) or glycosylatedsteviol glycosides (GSGs) and a steviol glycoside(s). Components incombination with the GSG(s) can include stevia extract, or individualcomponents found in stevia with improved solubility and/or tasteprofiles over previously reported stevia compositions.

In one aspect of the present invention, a composition is provided thatincludes one or more glycosylated steviol glycoside and one or moresteviol glycoside, wherein the composition is in solid or liquid form.The amount of glycosylated steviol glycoside in the composition is lessthan about 70 percentage by weight, preferably, less than about 50percentage by weight, more preferably, from about 10 to less than about50 percentage by weight, from about 20 to less than about 50 percentageby weight, from about 30 to less than about 50 percentage by weight,from about 40 to less than about 50 percentage by weight, from about 20to 45 percentage by weight.

The one or more glycosylated steviol glycoside can include glycosylatedrebaudioside A, glycosylated stevioside, glycosylatedstevioside+glycosylated rebaudioside A, glycosylated rebaudioside B,glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylatedrebaudioside B, glycosylated rebaudioside A+glycosylated rebaudiosideB+glycosylated stevioside, glycosylated rebaudioside A+glycosylatedrebaudioside C, glycosylated rebaudioside A+glycosylated rebaudiosideC+glycosylated stevioside, glycosylated rebaudioside A+glycosylatedrebaudioside B+glycosylated rebaudioside C, glycosylated rebaudiosideA+glycosylated rebaudioside B+glycosylated rebaudioside C+glycosylatedstevioside, glycosylated rebaudioside A+glycosylated rebaudioside D,glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylatedrebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D.

In particular aspect glycosylated steviol glycoside derived from RA20,RA30, RA40, RA50, RA60, RA80, RA90, RA95, RA97, RA98, RA99, or RA99.5.The glycosylated steviol glycoside can be GSG-RA20, GSG-RA30, GSG-RA40,GSG-RA50, GSG-RA60, GSG-RA80, GSG-RA90, or GSG-RA95, and the GSG-RA20,GSG-RA30, GSG-RA40, GSG-RA50, and GSG-RA60 can include rebaudioside A,rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudiosideA-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7,stevioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4,stevioside-G5, stevioside G6, and stevioside-G7, and GSG-RA80, orGSG-RA95 can include rebaudioside A, strebaudioside A-G1, rebaudiosideA-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudioside A-G5,rebaudioside A-G6, and rebaudioside A-G7.

In another aspect, the composition is an amorphous solid. In someaspects the total glycosides concentration ranges from about 100 ppm toabout 1000 ppm, from about 300 ppm to about 500 ppm and preferably about350 ppm, 400 ppm, or 450 ppm in solution. The compositions of thecurrent embodiments containing any combination of GSG-RA20, GSG-RA30,GSG-RA40, GSG-RA50, GSG-RA95, GSG-RA80, and RA97 together from about 350ppm to about 450 ppm in solution can provide a SE of 1-20%, preferably5-15%, and most preferably 7-12%, e.g., 7%, 8%, 9%, 10%, 11%, 12% insolution. In some aspects the compositions further include one or moresweeteners, such as cane sugar, beet sugar, honey, sucrose, fructose,maltose, xylitol, sorbitol, dextrose, glucose, mannitol, arabinose,galactose, mannose, rhamnose, xylose, sucralose, aspartame, steviaacesulfame-K, neotame, thaumatin, erythritol, trehalose, raffinose,cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin,N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, thaumatin, monellin, monk fruit andderivatives, mogorosides 1 through 5, or Luohan Guo juice. In otheraspects the compositions further include one or more salts, such assodium carbonate, sodium bicarbonate, sodium chloride, potassiumchloride, magnesium chloride, sodium sulfate, magnesium sulfate, andpotassium sulfate, or any edible salt. The compositions can also furtherinclude cyclodextrin.

In another aspect. a composition is provided that includes one or morepartially glycosylated steviol glycoside and one or more steviolglycoside, wherein the composition is in solid or liquid form. The oneor more partially glycosylated steviol glycoside prepared by controllingthe glycosylation process can contain from about 50% to about 90%glycosylated rebaudioside A, glycosylated stevioside, glycosylatedstevioside+glycosylated rebaudioside A, glycosylated rebaudioside B,glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylatedrebaudioside B, glycosylated rebaudioside A+glycosylated rebaudioside D,glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylatedrebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D,and from about 10% to about 50% stevioside, rebaudioside A, rebaudiosideB, rebaudioside C, or rebaudioside D, based on total glycosides or totalglycosylated steviol glycosides in the composition.

In another aspect of the current invention, there is disclosed acomposition containing a highly soluble multiple glycosylatedrebaudioside A glycoside or glycosylated stevioside glycoside, whereinglycosylated rebaudioside A glycoside or glycosylated steviosideglycoside comprises one or more of rebaudioside A, strebaudioside A-G1,rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudiosideA-G5, rebaudioside A-G6, rebaudioside A-G7, stevioside, stevioside-G1,stevioside-G2, stevioside-G3, stevioside-G4, stevioside-G5, steviosideG6, and stevioside-G7. The highly soluble multiple glycosylatedrebaudioside A glycoside or glycosylated stevioside glycoside can bedissolved in solution, wherein the solubility of the glycosylatedmaterial is greater than 0.5 g per 100 g of water, and wherein thesolubilized glycosylated glycoside material remains stable in the waterfor greater than 10 days at room temperature. In some aspects, acomposition including a spray dried or recrystallized multipleglycosylated rebaudioside A glycoside or glycosylated steviosideglycoside and a spray dried or recrystallized stevia extract, whereinthe spray dried or recrystallized stevia extract includes rebuadiosideA, rebaudioside B, rebaudioside C, rebaudioside D, or rubusoside has asolubility of 0.5 g per 100 g of water and remains stable in the waterfor greater than 10 days at room temperature. The glycosylatedrebaudioside A glycoside or glycosylated stevioside glycoside, forexample, and a spray dried or recrystallized stevia extract can be spraydried or recrystallized together or spray dried or recrystallizedseparately. In other aspects, a composition is provided including aspray dried or recrystallized multiple glycosylated rebaudioside Aglycoside or glycosylated stevioside glycoside and a stevia extract or aspray dried or recrystallized stevia extract.

In another aspect there is disclosed a process for the preparation of acomposition comprising one or more glycosylated steviol glycosides andone or more steviol glycosides with improved solubility in an aqueoussolution comprising the following steps: (1) mixing a steviol glycosideand a GSG with water, (2) heating the mixture while stirring, until themixture was completely dissolved to obtain a clear solution, (3) furtherstirring the solution at the temperature, and then cooling to ambienttemperature. Step (4) can include subjecting the solution tocrystallization or spray drying and the mixture can be heated to 40-100°C., 50-90° C., or even 60-70° C. in step (2).

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a graphical illustration showing sweetness plotted against theconcentration of GSG-RA50.

FIG. 2 is a graphical illustration showing the contribution of GSG-RA50per ppm to SE.

FIGS. 3-4 are graphical illustrations showing taste profiles ofGSG-RA50/RA97 compositions.

FIG. 5 is a graphical illustration showing sweetness plotted against theconcentration of GSG-RA95.

FIG. 6 is a graphical illustration showing the contribution of GSG-RA95per ppm to SE.

FIGS. 7-8 are graphical illustrations showing taste profiles ofGSG-RA95/RA97 compositions.

FIG. 9 is a graphical illustration showing the sweetness curve ofGSG-RA50 and RA97.

FIG. 10 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA50 per ppm in 350 ppm GSG-RA50 and RA97 compositions.

FIG. 11 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA50 per ppm in 400 ppm GSG-RA50 and RA97 compositions.

FIG. 12 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA50 per ppm in 450 ppm GSG-RA50 and RA97 compositions.

FIG. 13 is a graphical illustration showing the sweetness curve ofGSG-RA95 and RA97.

FIG. 14 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA95 per ppm in 350 ppm GSG-RA95 and RA97 compositions.

FIG. 15 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA95 per ppm in 400 ppm GSG-RA95 and RA97 compositions.

FIG. 16 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA95 per ppm in 450 ppm GSG-RA95 and RA97 compositions.

FIG. 17 is an optimized HPLC spectrum of GSG-RA50.

FIG. 18 is an optimized HPLC spectrum of GSG-RA80.

FIG. 19 is an optimized HPLC spectrum of GSG-RA95.

FIG. 20 is an optimized HPLC spectrum of GSG-RA20.

FIG. 21 is an optimized HPLC spectrum of GSG-RA40.

FIG. 22 is an optimized HPLC spectrum of GSG-RA85.

FIG. 23 is an optimized HPLC spectrum of GSG-RA90.

FIG. 24 is a graphical illustration showing the sweetness curve ofGSG-RA50 and RA97.

FIG. 25 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA50 per ppm in 200 ppm GSG-RA50 and RA97 compositions.

FIG. 26 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA50 per ppm in 350 ppm GSG-RA50 and RA97 compositions.

FIG. 27 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA50 per ppm in 400 ppm GSG-RA50 and RA97 compositions.

FIG. 28 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA50 per ppm in 450 ppm GSG-RA50 and RA97 compositions.

FIG. 29 is a graphical illustration showing the calculated and measuredsweetness curves of 500 ppm GSG-RA50 and RA97 compositions.

FIG. 30 is a graphical illustration showing the sweetness curve ofGSG-RA60 and RA97.

FIG. 31 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA60 per ppm in 350 ppm GSG-RA60 and RA97 compositions.

FIG. 32 is a graphical illustration showing the sweetness curve ofGSG-RA70 and RA97.

FIG. 33 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA70 per ppm in 350 ppm GSG-RA70 and RA97 compositions.

FIG. 34 is a graphical illustration showing the sweetness curve ofGSG-RA80 and RA97.

FIG. 35 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA80 per ppm in 350 ppm GSG-RA80 and RA97 compositions.

FIG. 36 is a graphical illustration showing the sweetness curve ofGSG-RA90 and RA97.

FIG. 37 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA90 per ppm in 350 ppm GSG-RA90 and RA97 compositions.

FIG. 38 is a graphical illustration showing the sweetness curve ofGSG-RA95 and RA97.

FIG. 39 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA95 per ppm in 200 ppm GSG-RA95 and RA97 compositions.

FIG. 40 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA95 per ppm in 350 ppm GSG-RA95 and RA97 compositions.

FIG. 41 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA95 per ppm in 400 ppm GSG-RA95 and RA97 compositions.

FIG. 42 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA95 per ppm in 450 ppm GSG-RA95 and RA97 compositions.

FIG. 43 is a graphical illustration showing the calculated and measuredsweetness curves of GSG-RA95 per ppm in 500 ppm GSG-RA95 and RA97compositions.

FIG. 44 is a graphical illustration showing the sweetness curve ofGSG-(RA50+RC5) and RA97.

FIG. 45 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA80 per ppm in 400 ppm GSG-(RA50+RC5) and RA97compositions.

FIG. 46 is a graphical illustration showing the sweetness curve ofGSG-(RA30+RC 15) and RA97.

FIG. 47 is a graphical illustration showing the calculated and measuredsweetness of GSG-(RA50+RC5) per ppm in 400 ppm GSG-(RA50+RC5) and RA97compositions.

FIG. 48 is a graphical illustration showing the sweetness curve ofGSG-(RA40+RB8) and RA97.

FIG. 49 is a graphical illustration showing the calculated and measuredsweetness of GSG-(RA40+RB8) per ppm in 400 ppm GSG-(RA40+RB8) and RA97compositions.

FIG. 50 is a graphical illustration showing the sweetness curve ofGSG-RA20 and RA/RB/RD.

FIG. 51 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA20 per ppm in 400 ppm GSG-RA20 and RA/RB/RDcompositions.

FIG. 52 is a graphical illustration showing the sweetness curve ofGSG-RA95 and RA75/RB15.

FIG. 53 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA95 per ppm in 400 ppm GSG-RA95 and RA75/RB15compositions.

FIG. 54 is a graphical illustration showing the sweetness curve ofGSG-RA95 and RA/RD.

FIG. 55 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA95 per ppm in 400 ppm GSG-RA95 and RA/RDcompositions.

FIG. 56 is a graphical illustration showing the sweetness curve ofGSG-RA95 and RA80/RB10/RD6.

FIG. 57 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA95 per ppm in 400 ppm GSG-RA95 and RA80/RB10/RD6compositions.

FIG. 58 is a graphical illustration showing the sweetness curve ofGSG-RA80 and RA75/RB15.

FIG. 59 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA80 per ppm in 400 ppm GSG-RA80 and RA75/RB15compositions.

FIG. 60 is a graphical illustration showing the sweetness curve ofGSG-RA80 and RA/RD.

FIG. 61 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA80 per ppm in 400 ppm GSG-RA80 and RA/RDcompositions.

FIG. 62 is a graphical illustration showing the sweetness curve ofGSG-RA80 and RA80/RB10/RD6.

FIG. 63 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA80 per ppm in 400 ppm GSG-RA80 and RA80/RB10/RD6compositions.

FIG. 64 is a graphical illustration showing the sweetness curve ofGSG-RA50 and RA75/RB15.

FIG. 65 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA50 per ppm in 400 ppm GSG-RA50 and RA75/RB15compositions.

FIG. 66 is a graphical illustration showing the sweetness curve ofGSG-RA50 and RA/RD.

FIG. 67 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA50 per ppm in 400 ppm GSG-RA50 and RA/RDcompositions.

FIG. 68 is a graphical illustration showing the sweetness curve ofGSG-RA50 and RA80/RB10/RD6.

FIG. 69 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA50 per ppm in 400 ppm GSG-RA50 and RA80/RB10/RD6compositions.

FIG. 70 is a graphical illustration showing the sweetness curve ofGSG-RA40 and RA75/RB15.

FIG. 71 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA40 per ppm in 400 ppm GSG-RA40 and RA75/RB15compositions.

FIG. 72 is a graphical illustration showing the sweetness curve ofGSG-RA40 and RA/RD.

FIG. 73 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA40 per ppm in 400 ppm GSG-RA40 and RA/RDcompositions.

FIG. 74 is a graphical illustration showing the sweetness curve ofGSG-RA40 and RA80/RB10/RD6.

FIG. 75 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA40 per ppm in 400 ppm GSG-RA40 and RA80/RB10/RD6compositions.

FIG. 76 is a graphical illustration showing the sweetness curve ofGSG-RA20 and RA75/RB15.

FIG. 77 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA20 per ppm in 400 ppm GSG-RA20 and RA75/RB15compositions.

FIG. 78 is a graphical illustration showing the sweetness curve ofGSG-RA20 and RA/RD.

FIG. 79 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA20 per ppm in 400 ppm GSG-RA20 and RA/RDcompositions.

FIG. 80 is a graphical illustration showing the sweetness curve ofGSG-RA20 and RA80/RB10/RD6.

FIG. 81 is a graphical illustration showing the calculated and measuredsweetness of GSG-RA20 per ppm in 400 ppm GSG-RA20 and RA80/RB10/RD6compositions.

DETAILED DESCRIPTION

In the specification and in the claims, the terms “including” and“comprising” are open-ended terms and should be interpreted to mean“including, but not limited to . . . .”. These terms encompass the morerestrictive terms “consisting essentially of” and “consisting of.”

It must be noted that as used herein and in the appended claims, thesingular forms “a”, “an”, and “the” include plural reference unless thecontext clearly dictates otherwise. As well, the terms “a” (or “an”),“one or more” and “at least one” can be used interchangeably herein. Itis also to be noted that the terms “comprising”, “including”,“characterized by” and “having” can be used interchangeably.

Unless defined otherwise, all technical and scientific terms used hereinhave the same meanings as commonly understood by one of ordinary skillin the art to which this invention belongs. All publications and patentsspecifically mentioned herein are incorporated by reference in theirentirety for all purposes including describing and disclosing thechemicals, instruments, statistical analyses and methodologies which arereported in the publications which might be used in connection with theinvention. All references cited in this specification are to be taken asindicative of the level of skill in the art. Nothing herein is to beconstrued as an admission that the invention is not entitled to antedatesuch disclosure by virtue of prior invention.

The phrase “steviol glycoside” is recognized in the art and is intendedto include the major and minor constituents of stevia. These include,but are not limited to components of stevia such as Steviol,Steviolbioside, Stevioside, Rebaudioside A (RA), Rebaudioside B (RB),Rebaudioside C (RC), Rebaudioside D (RD), Rebaudioside E (RE),Rebaudioside F (RF), Rebaudioside M (RM, also referred to asRebaudioside X (RX), Rubusoside and Dulcoside A (DA). or Dulcoside(Dul.), herein Dulcoside A has the same definition as Dulcoside.

A “steviol glycoside” as referred to herein, pertains to a material thatincludes a steviol glycoside found in the stevia plant, such asrebaudioside A (RA), rebaudioside B (RB), rebaudioside D (RD),Stevioside, and the mixture thereof. The steviol glycoside can bepurified before use.

A “glycosylated steviol glycoside” as referred to herein, pertains to asteviol glycoside that is glycosylated at multiple positions (includingpartially glycosylated steviol glycosides) obtained, for example, bysynthetic manipulation or by enzymatic processes, such as GSG-RA50.

The phrase “GSG composition(s)” as used herein is intended to mean acombination of at least one GSG and at least one steviol glycoside. Thephrase is also intended to include multiple GSGs and multiple steviolglycosides. Further, a GSG composition can further include additionaladditives described throughout the specification.

The phrase “stevia containing sweetener” is intended to include anycomposition that is prepared from a stevia plant, such as a steviaextract, or the individual components found in stevia. The sweetener caninclude one or more of the components associated with the stevia plant,such as those noted above. The sweetener can also include conventionalartificial or natural sweeteners, such as sucrose, glucose, maltose,fructose, mannitol, sorbitol, aspartame, inulin, sucralose,acesulfame-K, sodium cyclamate, mogroside and its derivatives, etc.

The acronym “RAxx” is used herein to denote a purity of Rebaudioside Afinal product isolated from crude extract of Stevia, where “xx” is anumber between 01 and 99 and is the percentage of Rebaudioside A in thedried product. More generally, acronyms of the type “YYxx” are usedherein to denote the purity of a given ingredient denoted by theplaceholder “YY”, as a mass percentage of a compound, where “xx” is anumber between 01 and 99 and is the percentage of product YY in theproduct. For instance, a compound that is 95% steviol glycosides (“SG”)would be denoted by “SG95”, and a compound that is 97% stevioside(“STV”) would be denoted by “STV97”. A product of that is 97%Rebaudioside A would be denoted by “RA97”. Denoted percentages for RAranged from 90 to 99.5 include a margin of plus or minus 0.5% point (anyfrom 90% to 99.5%), unless otherwise indicated. Denoted percentages forRA ranged from 70 to less than 90 include a margin of plus or minus 0.5%point (any from 70% to less than 90%), unless otherwise indicated.Denoted percentages for RA ranged from 20 to less than 70 include amargin of plus or minus 0.5% point (any from 20% to less than 70%),unless otherwise indicated. For instance, “99% or higher purity Reb A”would include purity between 98.5% Reb A and RA99.5, whereas “RA97”would include a range of 96.5% to 97.5%. “RA99+” means greater than99.0% purity Reb A. “Pure Reb A” is denoted as RA99.5, and is defined inU.S. Patent Application Publication No. 2006/0083838.

The phrase “sucrose equivalence” or “SE” is the amount of non-sucrosesweetener required to provide the sweetness of a given percentage ofsucrose in the same food, beverage, or solution. For instance, anon-diet soft drink typically contains 12 grams of sucrose per 100 ml ofwater, i.e., 12% sucrose. This means that to be commercially accepted,diet soft drinks must have the same sweetness as a 12% sucrose softdrink, i.e., a diet soft drink must have a 12% SE. Soft drink dispensingequipment assumes an SE of 12%, since such equipment is set up for usewith sucrose-based syrups.

The phrase “taste profile” is defined as the temporal profile of allbasic tastes of a sweetener. The onset and decay of sweetness when asweetener is consumed, as perceived by trained human tasters andmeasured in seconds from first contact with a taster's tongue (“onset”)to a cutoff point (typically 180 seconds after onset), is called the“temporal profile of sweetness”. A plurality of such human tasters iscalled a “sensory panel”. In addition to sweetness, sensory panels canalso judge the temporal profile of the other “basic tastes”: bitterness,saltiness, sourness, piquance (aka spiciness), and umami (aka savorinessor meatiness). The onset and decay of bitterness when a sweetener isconsumed, as perceived by trained human tasters and measured in secondsfrom first perceived taste to the last perceived aftertaste at thecutoff point, is called the “temporal profile of bitterness”.

The term “flavor” or “flavor characteristic”, as used herein, is thecombined sensory perception of the components of taste, odor, and/ortexture. The term “enhance”, as used herein, includes augmenting,intensifying, accentuating, magnifying, and potentiating the sensoryperception of a flavor characteristic without changing the nature orquality thereof. The term “modify”, as used herein, includes altering,varying, suppressing, depressing, fortifying and supplementing thesensory perception of a flavor characteristic where the quality orduration of such characteristic was deficient.

The term “treated” as used herein describes a GSG+steviol glycoside(s)of the current invention with improved solubility and/or taste profilesin an aqueous solution, in comparison with untreated compositions.Treatment includes the following steps: (1) mixing the composition withwater, (2) heating the mixture while stirring, until the mixture wascompletely dissolved to obtain a clear solution, (3) further stirringthe solution at the elevated temperature, (4) cooling to ambienttemperature, and (5) subjecting the solution to spray drying. In step(2), the mixture can be heated to 30-200° C., preferably 40-120° C.,more preferably 50-90° C., most preferably 60-70° C. In an alternativeprocess of the present invention, the step (5) can be replaced bycrystallization of the GSG+steviol glycoside(s).

While not to be bound by theory, the inventors have discoveredcompositions containing glycosylated steviol glycoside (GSG) orglycosylated steviol glycosides (GSGs) and one or more steviolglycosides resulting in improved taste profiles over previously reportedstevia compositions.

The abbreviation “GX” is noted throughout the specification and refersto glycosyl groups “G” where “X” is a value from 1 to 20 and refers tothe number of glycosyl groups present in the molecule. For example,Stevioside G1 (ST-G1) has one (1) glycosyl group (G), thus “G1”,Stevioside G2 (ST-G2) has two (2) glycosyl groups present, Stevioside G3(ST-G3) has three (3) glycosyl groups present, Stevioside G4 (ST-G4) hasfour (4) glycosyl groups present, Stevioside G5 (ST-G5) has five (5)glycosyl groups present, Stevioside G6 (ST-G6) has six (6) glycosylgroups present, Stevioside G7 (ST-G7) has seven (7) groups present,Stevioside G8 (ST-G8) has eight (8) glycosyl groups present, SteviosideG9 (ST-G9) has nine (9) glycosyl groups present, etc. The glycosylationof the molecule can be determined by HPLC-MS as described herein and asexemplified by Example 17.

The technical problems solved by the invention are disclosed and claimedherein.

In one embodiment, glycosylated steviol glycosides (GSGs) can beobtained for example, by synthetic manipulation or by enzymaticprocesses. The GSGs obtained by these methods are not naturallyoccurring steviol glycosides. The methods and GSGs found inKR10-2008-0085811 are herein incorporated by reference. Stevioside G1(ST-G1), Stevioside G2 (ST-G2), Stevioside G3 (ST-G3), Stevioside G4(ST-G4), Stevioside G5 (ST-G5), Stevioside G6 (ST-G6), Stevioside G7(ST-G7), Stevioside G8 (ST-G8), Stevioside G9 (ST-G9), Rebaudioside A G1(RA-G1), Rebaudioside A G2 (RA-G2), Rebaudioside A G3 (RA-G3),Rebaudioside A G4 (RA-G4), Rebaudioside A G5 (RA-G5), Rebaudioside A G6(RA-G6), Rebaudioside A G7 (RA-G7), Rebaudioside A G8 (RA-G8),Rebaudioside A G9 (RA-G9), Rebaudioside B G1 (RB-G1), Rebaudioside B G2(RB-G2), Rebaudioside B G3 (RB-G3), Rebaudioside B G4 (RB-G4),Rebaudioside B G5 (RB-G5), Rebaudioside B G6 (RB-G6), Rebaudioside B G7(RB-G7), Rebaudioside B G8 (RB-G8), Rebaudioside B G9 (RB-G9),Rebaudioside C G1 (RC-G1), Rebaudioside C G2 (RC-G2), Rebaudioside C G3(RC-G3), Rebaudioside C G4 (RC-G4), Rebaudioside C G5 (RC-G5),Rebaudioside C G6 (RC-G6), Rebaudioside C G7 (RC-G7), Rebaudioside C G8(RC-G8), Rebaudioside C G9 (RC-G9), or any combination thereof can beincorporated into the sweetener compositions of the current invention.Alternatively in the current embodiments, the glycosylation process canbe modified as to provide partially glycosylated steviol glycosides thatcan have further unique solubility and/or taste profiles.

A suitable method to prepare the glycosylated steviol glycosides (GSGs)can be found, for example, in KR10-2008-0085811 in Examples 1 and 2. Itis also anticipated that other steviol glycosides, for example steviol,steviolbioside, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rebaudioside M, rubusoside and dulcosideA can be enzymatically modified to afford their corresponding multipleglycosylated glycosides: Steviol G1, Steviol G2 Steviol G3, Steviol G4,Steviol G5, Steviol G6, Steviol G7, Steviol G8, Steviol G9,Steviobioside G1, Steviobioside G2, Steviobioside G3, Steviobioside G4,Steviobioside G5, Steviobioside G6, Steviobioside G7, Steviobioside G8,Steviobioside G9, Rebaudioside B G1, Rebaudioside B G2, Rebaudioside BG3, Rebaudioside B G4, Rebaudioside B G5, Rebaudioside B G6,Rebaudioside B G7, Rebaudioside B G8, Rebaudioside B G9, Rebaudioside CG1, Rebaudioside C G2, Rebaudioside C G3, Rebaudioside C G4,Rebaudioside C G5, Rebaudioside C G6, Rebaudioside C G7, Rebaudioside CG8, Rebaudioside C G9, Rebaudioside D G1, Rebaudioside D G2,Rebaudioside D G3, Rebaudioside D G4, Rebaudioside D G5, Rebaudioside DG6, Rebaudioside D G7, Rebaudioside D G8, Rebaudioside D G9,Rebaudioside E G1, Rebaudioside E G2, Rebaudioside E G3, Rebaudioside EG4, Rebaudioside E G5, Rebaudioside E G6, Rebaudioside E G7,Rebaudioside E G8, Rebaudioside E G9, Rebaudioside F G1, Rebaudioside FG2, Rebaudioside F G3, Rebaudioside F G4, Rebaudioside F G5,Rebaudioside F G6, Rebaudioside F G7, Rebaudioside F G8, Rebaudioside FG9, Rebaudioside M G1, Rebaudioside M G2, Rebaudioside M G3,Rebaudioside E G4, Rebaudioside M G5, Rebaudioside M G6, Rebaudioside MG7, Rebaudioside M G8, Rebaudioside M G9, Rubusoside G1, Rubusoside G2,Rubusoside G3, Rubusoside G4, Rubusoside G5, Rubusoside G6, RubusosideG7, Rubusoside G8, Rubusoside G9, Dulcoside A G1, Dulcoside A G2,Dulcoside A G3, Dulcoside A G4, Dulcoside A G5, Dulcoside A G6,Dulcoside A G7, Dulcoside A G8, and Dulcoside A G9. For example, G1 andG2 of steviol, steviolbioside, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rubusoside and ducosideA are shown below.

Name R₁ R₂ Steviol —H —H Steviol G1 (S-G1) -glucosyl —H —H -glucosylSteviol G2 (S-G2) -glucosyl -glucosyl -(glucosyl)₂ —H —H -(glucosyl)₂

Name R₁ R₂ Steviolbioside —H -7H Steviol G1 (S-G1) -glucosyl -7H —H -6H,-glucosyl Steviol G2 (S-G2) -glucosyl -6H, -glucosyl -(glucosyl)₂ -7H —H-5H, -2 × glucosyl —H -6H, -(glucosyl)₂

Name R₁ R₂ Rebaudioside B —H -10H Rebaudioside B G1 (RB-G1) -glucosyl-10H —H -9H, -glucosyl Rebaudioside B G2 (RB-G2) -glucosyl -9H,-glucosyl -(glucosyl)₂ -7H —H -8H, -2 × glucosyl —H -9H, -(glucosyl)₂

Name R₁ R₂ Rebaudioside C -4H -9H Rebaudioside C G1 (RC-G1) -3H,-glucosyl -9H -4H -8H, -glucosyl Rebaudioside C G2 (RC-G2) -3H,-glucosyl -8H, -glucosyl -3H, -(glucosyl)₂ -9H -2H, -2 × glucosyl -9H-4H -7H, -2 × glucosyl -4H -8H, -(glucosyl)₂

Name R₁ R₂ Rebaudioside D -7H -10H Rebaudioside D G1 (RD-G1) -6H,-glucosyl -10H -7H -9H, -glucosyl Rebaudioside D G2 (RD-G2) -6H,-glucosyl -9H, -glucosyl -6H, -(glucosyl)₂ -10H -5H, -2 × glucosyl -10H-7H -8H, -2 × glucosyl -7H -9H, -(glucosyl)₂

Name R₁ R₂ Rebaudioside E -7H -7H Rebaudioside E G1 (RE-G1) -6H,-glucosyl -7H -7H -6H, -glucosyl Rebaudioside E G2 (RE-G2) -6H,-glucosyl -6H, -glucosyl -6H, -(glucosyl)₂ -7H -5H, -2 × glucosyl -7H-7H -5H, -2 × glucosyl -7H -6H, -(glucosyl)₂

Name R₁ R₂ Rebaudioside F -4H -9H Rebaudioside F G1 (RF-G1) -3H,-glucosyl -9H -4H -8H, -glucosyl Rebaudioside F G2 (RF-G2) -3H,-glucosyl -8H, -glucosyl -3H, -(glucosyl)₂ -9H -2H, -2 × glucosyl -9H-4H -7H, -2 × glucosyl -4H -8H, -(glucosyl)₂

Name R₁ R₂ Rubusoside -4H -4H Rubusoside G1 (R-G1) -3H, -glucosyl -4H-4H -3H, -glucosyl Rubusoside G2 (R-G2) -3H, -glucosyl -3H, -glucosyl-3H, -(glucosyl)₂ -4H -2H, -2 × glucosyl -4H -4H -2H, -2 x glucosyl -4H-3H, -(glucosyl)₂

Name R₁ R₂ Dulcoside A -4H -6H Dulcoside A G1 (DA-G1) -3H, -glucosyl -6H-4H -5H, -glucosyl Dulcoside A G2 (DA-G2) -3H, -glucosyl -5H, -glucosyl-3H, -(glucosyl)₂ -6H -2H, -2 × glucosyl -6H -4H -4H, -2 × glucosyl -4H-5H, -(glucosyl)₂

Name R₁ R₂ Rebaudioside M -10H -10H Rebaudioside M G1 (RM-G1) -9H,-glucosyl -10H -10H -9H, -glucosyl Rebaudioside M G2 (RM-G2) -9H,-glucosyl -9H, -glucosyl -9H, -(glucosyl)₂ -10H -8H, -2 × glucosyl -10H-10H -8H, -2 × glucosyl -10H -9H, -(glucosyl)₂

The GSGs can be treated individually or in combination as defined in thecurrent application or treated in combination with other steviolglycosides that have not been enzymatically modified that are found inthe stevia plant or sweet tea extract. The mixtures of GSGs with steviolglycosides found in the stevia plant or sweet tea extract can providesweetener compositions with increased solubility and/or improved taste.

In a particular aspect, GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50,GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97,GSG-(RA50+RB8), GSG−(RA30+RC 15), and GSG-(RA40+RB8) are GSGs which areused to be combined with steviol glycosides, such as RA, RB, RD, etc.GSG-RA20 is typically prepared from RA20 as a key starting material,GSG-RA30 is typically prepared from RA30 as a key starting material,GSG-RA40 is typically prepared from RA40 as a key starting material,GSG-RA50 is typically prepared from RA50 as a key starting material,GSG-RA60 is typically prepared from RA60 as a key starting material,GSG-RA70 is typically prepared from RA70 as a key starting material,GSG-RA80 is prepared from RA80 as the key starting material, GSG-RA90 istypically prepared from RA90 as a key starting material, GSG-RA95 istypically prepared from RA95 as a key starting material, and GSG-RA97 isprepared from RA97 as a key starting material. Since each compositioncontains varying concentrations of GSGs and steviol glycosides, theneach composition may have different solubility and taste properties. Itis envisioned that specific ratios of GSGs and steviol glycosides mayhave unique and beneficial physical and chemical properties that areunknown and have not been previously disclosed.

All of the components of the composition disclosed herein can bepurchased or be made by processes known to those of ordinary skill inthe art and combined (e.g., precipitation/co-precipitation, mixing,blending, grounding, mortar and pestal, microemulsion, solvothermal,sonochemical, etc.) or treated as defined by the current invention.Specifically in the current disclosure, any one or more of GSG-RA20,GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90,GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC 15), and GSG-(RA40+RB8)can be combined with one or more of steviol, stevioside, steviolbioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rebaudioside M, rubusoside and dulcosideA to provide sweetener compositions with improved solubility and/orimproved sweetness. The content of GSG or GSGs from any one or more ofGSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80,GSG-RA90, GSG-RA95, GSG-RA97, GSG−(RA50+RB8), GSG-(RA30+RC15), andGSG-(RA40+RB8) mixed with the disclosed steviol glycosides such as thesteviol glycosides found in the stevia plant or sweet tea extract can befrom 1% wt/wt to 100% wt/wt. A GSG or GSGs, such as any one or more ofGSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80,GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8), GSG-(RA30+RC15), andGSG-(RA40+RB8) can be included in the composition at 1% wt/wt, 2% wt/wt,3% wt/wt, 4% wt/wt, 5% wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt. 9% wt/wt,10% wt/wt, 11% wt/wt, 12% wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16%wt/wt, 17% wt/wt, 18% wt/wt, 19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt,23% wt/wt, 24% wt/wt, 25% wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29%wt/wt, 30% wt/wt, 31% wt/wt, 32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt,36% wt/wt, 37% wt/wt, 38% wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42%wt/wt, 43% wt/wt, 44% wt/wt, 45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt,49% wt/wt, 50% wt/wt, 51% wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55%wt/wt, 56% wt/wt, 57% wt/wt, 58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt,62% wt/wt, 63% wt/wt, 64% wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68%wt/wt, 69% wt/wt, 70% wt/wt, 71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt,75% wt/wt, 76% wt/wt, 77% wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81%wt/wt, 82% wt/wt, 83% wt/wt, 84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt,88% wt/wt, 89% wt/wt, 90% wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94%wt/wt, 95% wt/wt, 96% wt/wt, 97% wt/wt, 98% wt/wt, 99% wt/wt, or 100%wt/wt and all ranges between 1 and 100% wt/wt, for example less thanabout 70 perpercentage by weight, less than about 50 perpercentage byweight, from about 1% wt/wt to about 99% wt/wt, from about 1% wt/wt toabout 98% wt/wt, from about 1% wt/wt to about 97% wt/wt, from about 1%wt/wt to about 95% wt/wt, from about 1% wt/wt to about 90% wt/wt, fromabout 1% wt/wt to about 80% wt/wt, from about 1% wt/wt to about 70%wt/wt, from about 1% wt/wt to about 60% wt/wt, from about 1% wt/wt toabout 50% wt/wt, from about 1% wt/wt to about 40% wt/wt, from about 1%wt/wt to about 30% wt/wt, from about 1% wt/wt to about 20% wt/wt, fromabout 1% wt/wt to about 10% wt/wt, from about 1% wt/wt to about 5%wt/wt, from about 2% wt/wt to about 99% wt/wt, from about 2% wt/wt toabout 98% wt/wt, from about 2% wt/wt to about 97% wt/wt, from about 2%wt/wt to about 95% wt/wt, from about 2% wt/wt to about 90% wt/wt, fromabout 2% wt/wt to about 80% wt/wt, from about 2% wt/wt to about 70%wt/wt, from about 2% wt/wt to about 60% wt/wt, from about 2% wt/wt toabout 50% wt/wt, from about 2% wt/wt to about 40% wt/wt, from about 2%wt/wt to about 30% wt/wt, from about 2% wt/wt to about 20% wt/wt, fromabout 2% wt/wt to about 10% wt/wt, from about 2% wt/wt to about 5%wt/wt, from about 3% wt/wt to about 99% wt/wt, from about 3% wt/wt toabout 98% wt/wt, from about 3% wt/wt to about 97% wt/wt, from about 3%wt/wt to about 95% wt/wt, from about 3% wt/wt to about 90% wt/wt, fromabout 3% wt/wt to about 80% wt/wt, from about 3% wt/wt to about 70%wt/wt, from about 3% wt/wt to about 60% wt/wt, from about 3% wt/wt toabout 50% wt/wt, from about 3% wt/wt to about 40% wt/wt, from about 3%wt/wt to about 30% wt/wt, from about 3% wt/wt to about 20% wt/wt, fromabout 3% wt/wt to about 10% wt/wt, from about 3% wt/wt to about 5%wt/wt, from about 5% wt/wt to about 99% wt/wt, from about 5% wt/wt toabout 98% wt/wt, from about 5% wt/wt to about 97% wt/wt, from about 5%wt/wt to about 95% wt/wt, from about 5% wt/wt to about 90% wt/wt, fromabout 5% wt/wt to about 80% wt/wt, from about 5% wt/wt to about 70%wt/wt, from about 5% wt/wt to about 60% wt/wt, from about 5% wt/wt toabout 50% wt/wt, from about 5% wt/wt to about 40% wt/wt, from about 5%wt/wt to about 30% wt/wt, from about 5% wt/wt to about 20% wt/wt, fromabout 5% wt/wt to about 10% wt/wt, from about 10% wt/wt to about 99%wt/wt, from about 10% wt/wt to about 98% wt/wt, from about 10% wt/wt toabout 97% wt/wt, from about 10% wt/wt to about 95% wt/wt, from about 10%wt/wt to about 90% wt/wt, from about 10% wt/wt to about 80% wt/wt, fromabout 10% wt/wt to about 70% wt/wt, from about 10% wt/wt to about 60%wt/wt, from about 10% wt/wt to about 50% wt/wt, from about 10% wt/wt toabout 40% wt/wt, from about 10% wt/wt to about 30% wt/wt, from about 10%wt/wt to about 20% wt/wt, from about 20 to less than about 50 percentageby weight, from about 30 to less than about 50 percentage by weight,from about 40 to less than about 50 percentage by weight, and from about20 to 45 percentage by weight of the sweetening composition.

In another aspect, the one or more steviol glycosides including steviol,stevioside, steviolbioside, rebaudioside A, rebaudioside B, rebaudiosideC, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rubusoside, and dulcoside A are contained in the composition withimproved solubility and/or sweetness. The steviol glycosides of thecompositions can make up 1% wt/wt, 2% wt/wt, 3% wt/wt, 4% wt/wt, 5%wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt, 9% wt/wt, 10% wt/wt, 11% wt/wt, 12%wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17% wt/wt, 18% wt/wt,19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt, 23% wt/wt, 24% wt/wt, 25%wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29% wt/wt, 30% wt/wt, 31% wt/wt,32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt, 36% wt/wt, 37% wt/wt, 38%wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42% wt/wt, 43% wt/wt, 44% wt/wt,45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt, 49% wt/wt, 50% wt/wt, 51%wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55% wt/wt, 56% wt/wt, 57% wt/wt,58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt, 62% wt/wt, 63% wt/wt, 64%wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68% wt/wt, 69% wt/wt, 70% wt/wt,71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt, 75% wt/wt, 76% wt/wt, 77%wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81% wt/wt, 82% wt/wt, 83% wt/wt,84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt, 88% wt/wt, 89% wt/wt, 90%wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94% wt/wt, 95% wt/wt, 96% wt/wt,97% wt/wt, 98% wt/wt, 99% wt/wt, or 100% wt/wt and all ranges between 1and 100% wt/wt, for example from about 1% wt/wt to about 99% wt/wt, fromabout 1% wt/wt to about 98% wt/wt, from about 1% wt/wt to about 97%wt/wt, from about 1% wt/wt to about 95% wt/wt, from about 1% wt/wt toabout 90% wt/wt, from about 1% wt/wt to about 80% wt/wt, from about 1%wt/wt to about 70% wt/wt, from about 1% wt/wt to about 60% wt/wt, fromabout 1% wt/wt to about 50% wt/wt, from about 1% wt/wt to about 40%wt/wt, from about 1% wt/wt to about 30% wt/wt, from about 1% wt/wt toabout 20% wt/wt, from about 1% wt/wt to about 10% wt/wt, from about 1%wt/wt to about 5% wt/wt, from about 2% wt/wt to about 99% wt/wt, fromabout 2% wt/wt to about 98% wt/wt, from about 2% wt/wt to about 97%wt/wt, from about 2% wt/wt to about 95% wt/wt, from about 2% wt/wt toabout 90% wt/wt, from about 2% wt/wt to about 80% wt/wt, from about 2%wt/wt to about 70% wt/wt, from about 2% wt/wt to about 60% wt/wt, fromabout 2% wt/wt to about 50% wt/wt, from about 2% wt/wt to about 40%wt/wt, from about 2% wt/wt to about 30% wt/wt, from about 2% wt/wt toabout 20% wt/wt, from about 2% wt/wt to about 10% wt/wt, from about 2%wt/wt to about 5% wt/wt, from about 3% wt/wt to about 99% wt/wt, fromabout 3% wt/wt to about 98% wt/wt, from about 3% wt/wt to about 97%wt/wt, from about 3% wt/wt to about 95% wt/wt, from about 3% wt/wt toabout 90% wt/wt, from about 3% wt/wt to about 80% wt/wt, from about 3%wt/wt to about 70% wt/wt, from about 3% wt/wt to about 60% wt/wt, fromabout 3% wt/wt to about 50% wt/wt, from about 3% wt/wt to about 40%wt/wt, from about 3% wt/wt to about 30% wt/wt, from about 3% wt/wt toabout 20% wt/wt, from about 3% wt/wt to about 10% wt/wt, from about 3%wt/wt to about 5% wt/wt, from about 5% wt/wt to about 99% wt/wt, fromabout 5% wt/wt to about 98% wt/wt, from about 5% wt/wt to about 97%wt/wt, from about 5% wt/wt to about 95% wt/wt, from about 5% wt/wt toabout 90% wt/wt, from about 5% wt/wt to about 80% wt/wt, from about 5%wt/wt to about 70% wt/wt, from about 5% wt/wt to about 60% wt/wt, fromabout 5% wt/wt to about 50% wt/wt, from about 5% wt/wt to about 40%wt/wt, from about 5% wt/wt to about 30% wt/wt, from about 5% wt/wt toabout 20% wt/wt, from about 5% wt/wt to about 10% wt/wt, from about 10%wt/wt to about 99% wt/wt, from about 10% wt/wt to about 98% wt/wt, fromabout 10% wt/wt to about 97% wt/wt, from about 10% wt/wt to about 95%wt/wt, from about 10% wt/wt to about 90% wt/wt, from about 10% wt/wt toabout 80% wt/wt, from about 10% wt/wt to about 70% wt/wt, from about 10%wt/wt to about 60% wt/wt, from about 10% wt/wt to about 50% wt/wt, fromabout 10% wt/wt to about 40% wt/wt, from about 10% wt/wt to about 30%wt/wt, and from about 10% wt/wt to about 20% wt/wt, of the sweeteningcomposition.

In another aspect, the glycosylated steviol glycoside is derived fromsteviol glycoside comprising rebaudioside A. The rebaudioside A canrange from about 20 to about 100 percentage by weight, from about 20 toabout 49 percentage by weight, from about 20 to about 40 percentage byweight, from about 60 to about 97 percentage by weight, and from about50 to about 59 percentage by weight.

In another aspect, the glycosylated steviol glycoside is derived fromsteviol glycoside comprising rebaudioside A, and rebaudioside B and/orrebaudioside C. The glycosylated steviol glycoside is derived fromsteviol glycoside comprising from about 20 to about 97 percentage byweight of rebaudioside A, and from about 0 to about 10 percentage byweight of rebaudioside B and/or from about 5 to about 20 percentage byweight of rebaudioside C, from about 30 to about 60 percentage by weightof rebaudioside A, and from about 0.5 to about 8 percentage by weight ofrebaudioside B and/or from about 5 to about 18 percentage by weight ofrebaudioside C.

In some aspects, the GSG compositions described herein can containcyclodextrin (CD), such as alpha, beta, and/or gamma cyclodextrin tohelp improve solubility and/or taste profile. Cyclodextrins are a familyof compounds made up of sugar molecules bound together in a ring, cyclicoligosaccharides. They are composed of 5 or more alpha-D-glucopyranosideunits linked 1->4, as in amylose. Cyclodextrins are also referred to ascycloamyloses. Cyclodextrin can make up 1% wt/wt, 2% wt/wt, 3% wt/wt, 4%wt/wt, 5% wt/wt, 6% wt/wt, 7% wt/wt, 8% wt/wt. 9% wt/wt, 10% wt/wt, 11%wt/wt, 12% wt/wt, 13% wt/wt, 14% wt/wt, 15% wt/wt, 16% wt/wt, 17% wt/wt,18% wt/wt, 19% wt/wt, 20% wt/wt, 21% wt/wt, 22% wt/wt, 23% wt/wt, 24%wt/wt, 25% wt/wt, 26% wt/wt, 27% wt/wt, 28% wt/wt, 29% wt/wt, 30% wt/wt,31% wt/wt, 32% wt/wt, 33% wt/wt, 34% wt/wt, 35% wt/wt, 36% wt/wt, 37%wt/wt, 38% wt/wt, 39% wt/wt, 40% wt/wt, 41% wt/wt, 42% wt/wt, 43% wt/wt,44% wt/wt, 45% wt/wt, 46% wt/wt, 47% wt/wt, 48% wt/wt, 49% wt/wt, 50%wt/wt, 51% wt/wt, 52% wt/wt, 53% wt/wt, 54% wt/wt, 55% wt/wt, 56% wt/wt,57% wt/wt, 58% wt/wt, 59% wt/wt, 60% wt/wt, 61% wt/wt, 62% wt/wt, 63%wt/wt, 64% wt/wt, 65% wt/wt, 66% wt/wt, 67% wt/wt, 68% wt/wt, 69% wt/wt,70% wt/wt, 71% wt/wt, 72% wt/wt, 73% wt/wt, 74% wt/wt, 75% wt/wt, 76%wt/wt, 77% wt/wt, 78% wt/wt, 79% wt/wt, 80% wt/wt, 81% wt/wt, 82% wt/wt,83% wt/wt, 84% wt/wt, 85% wt/wt, 86% wt/wt, 87% wt/wt, 88% wt/wt, 89%wt/wt, 90% wt/wt, 91% wt/wt, 92% wt/wt, 93% wt/wt, 94% wt/wt, 95% wt/wt,96% wt/wt, 97% wt/wt, 98% wt/wt, 99% wt/wt, or 100% wt/wt and all rangesbetween 1 and 100% wt/wt, for example from about 1% wt/wt to about 99%wt/wt, from about 1% wt/wt to about 98% wt/wt, from about 1% wt/wt toabout 97% wt/wt, from about 1% wt/wt to about 95% wt/wt, from about 1%wt/wt to about 90% wt/wt, from about 1% wt/wt to about 80% wt/wt, fromabout 1% wt/wt to about 70% wt/wt, from about 1% wt/wt to about 60%wt/wt, from about 1% wt/wt to about 50% wt/wt, from about 1% wt/wt toabout 40% wt/wt, from about 1% wt/wt to about 30% wt/wt, from about 1%wt/wt to about 20% wt/wt, from about 1% wt/wt to about 10% wt/wt, fromabout 1% wt/wt to about 5% wt/wt, from about 2% wt/wt to about 99%wt/wt, from about 2% wt/wt to about 98% wt/wt, from about 2% wt/wt toabout 97% wt/wt, from about 2% wt/wt to about 95% wt/wt, from about 2%wt/wt to about 90% wt/wt, from about 2% wt/wt to about 80% wt/wt, fromabout 2% wt/wt to about 70% wt/wt, from about 2% wt/wt to about 60%wt/wt, from about 2% wt/wt to about 50% wt/wt, from about 2% wt/wt toabout 40% wt/wt, from about 2% wt/wt to about 30% wt/wt, from about 2%wt/wt to about 20% wt/wt, from about 2% wt/wt to about 10% wt/wt, fromabout 2% wt/wt to about 5% wt/wt, from about 3% wt/wt to about 99%wt/wt, from about 3% wt/wt to about 98% wt/wt, from about 3% wt/wt toabout 97% wt/wt, from about 3% wt/wt to about 95% wt/wt, from about 3%wt/wt to about 90% wt/wt, from about 3% wt/wt to about 80% wt/wt, fromabout 3% wt/wt to about 70% wt/wt, from about 3% wt/wt to about 60%wt/wt, from about 3% wt/wt to about 50% wt/wt, from about 3% wt/wt toabout 40% wt/wt, from about 3% wt/wt to about 30% wt/wt, from about 3%wt/wt to about 20% wt/wt, from about 3% wt/wt to about 10% wt/wt, fromabout 3% wt/wt to about 5% wt/wt, from about 5% wt/wt to about 99%wt/wt, from about 5% wt/wt to about 98% wt/wt, from about 5% wt/wt toabout 97% wt/wt, from about 5% wt/wt to about 95% wt/wt, from about 5%wt/wt to about 90% wt/wt, from about 5% wt/wt to about 80% wt/wt, fromabout 5% wt/wt to about 70% wt/wt, from about 5% wt/wt to about 60%wt/wt, from about 5% wt/wt to about 50% wt/wt, from about 5% wt/wt toabout 40% wt/wt, from about 5% wt/wt to about 30% wt/wt, from about 5%wt/wt to about 20% wt/wt, from about 5% wt/wt to about 10% wt/wt, fromabout 10% wt/wt to about 99% wt/wt, from about 10% wt/wt to about 98%wt/wt, from about 10% wt/wt to about 97% wt/wt, from about 10% wt/wt toabout 95% wt/wt, from about 10% wt/wt to about 90% wt/wt, from about 10%wt/wt to about 80% wt/wt, from about 10% wt/wt to about 70% wt/wt, fromabout 10% wt/wt to about 60% wt/wt, from about 10% wt/wt to about 50%wt/wt, from about 10% wt/wt to about 40% wt/wt, from about 10% wt/wt toabout 30% wt/wt, and from about 10% wt/wt to about 20% wt/wt, of thecomposition.

In another aspect, the GSG compositions disclosed herein may besolubilized in an aqueous solution. The aqueous solution can includewater and/or an alcohol, such as one or more of methanol, ethanol,propanol, isopropanol, n-butanol, isobutanol, sec-butanol, tert-butanol,n-pentanol, isopentanol, neopentanol, or combinations thereof.

The water alcohol solution can be less than 60% alcohol, less than 50%alcohol, less than 40% alcohol, less than 30% alcohol, less than 20%alcohol, less than 10% alcohol, less than 5% alcohol, less than 2%alcohol, or less than 1% alcohol by volume.

In another aspect, the compositions containing glycosylated steviolglycosides and steviol glycosides disclosed herein can be provided assolutions with improved sweetness. Specifically, a GSG or GSGs can becombined with one or more of steviol, stevioside, steviolbioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rebaudioside M, rubusoside, or dulcosideA to provide a sweetened solution with improved sweetness in comparisonto each component separately. Alternatively, a GSG or GSGs can becombined with one or more of steviol, stevioside, steviolbioside,rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D,rebaudioside E, rebaudioside F, rebaudioside M, rubusoside, anddulcoside A and can be treated according to the current invention toprovide a sweetened solution with a higher concentration of sweetenerhaving improved sweetness. In a particular aspect, any one or more ofGSG or GSGs from GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60,GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA95, GSG-RA97, GSG-(RA50+RB8),GSG-(RA30+RC15), and GSG−(RA40+RB8), combined with steviol, stevioside,steviolbioside, rebaudioside A, rebaudioside B, rebaudioside C,rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside M,rubusoside, or ducoside A can be included in the solution and can rangefrom about 0 to about 2000 ppm of total glycosides, preferably fromabout 100 ppm to about 1000 ppm of total glycosides, and most preferablyfrom about 300 ppm to about 500 ppm.

In one embodiment, a composition is provided including a GSG andrebaudioside A in solution that has improved sweetness. The GSG can befrom GSG-RA50 and the rebaudioside A can be RA50, RA60, RA80, RA95,RA97, RA98, RA99, or RA99.5. The GSG-RA50 can be present in solution at50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm,450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm,850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range there betweenand rebaudioside A can be present at the solution at 50 ppm, 100 ppm,150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm,550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm,950 ppm, 1000 ppm or any value or range there between so the total ofsteviol glycosides in solution ranges from about 100 ppm to about 2000ppm, preferably from about 200 ppm to about 1000 ppm, and morepreferably from about 300 ppm to about 500 ppm and any value or rangethere between, specifically 350 ppm, 400 ppm, or 450 ppm. In anotherembodiment the GSG can be from GSG-RA80 and rebaudioside A can be RA50,RA60, RA80, RA95, RA97, RA98, RA99, or RA99.5. The GSG-RA80 can bepresent in solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any valueor range there between and rebaudioside A can be present at the solutionat 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range therebetween so the total of steviol glycosides in solution ranges from about100 ppm to about 2000 ppm, preferably from about 200 ppm to about 1000ppm, and more preferably from about 300 ppm to about 500 ppm and anyvalue or range there between, specifically 350 ppm, 400 ppm, or 450 ppm.In yet another embodiment the GSG can be from GSG-RA95 and rebaudiosideA can be RA50, RA60, RA80, RA95, RA97, RA98, RA99, or RA99.5. TheGSG-RA95 can be present in solution at 50 ppm, 100 ppm, 150 ppm, 200ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000ppm or any value or range there between and rebaudioside A can bepresent at the solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm,300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm,700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or anyvalue or range there between so the total of steviol glycosides insolution ranges from about 100 ppm to about 2000 ppm, preferably fromabout 200 ppm to about 1000 ppm, and more preferably from about 300 ppmto about 500 ppm and any value or range there between, specifically 350ppm, 400 ppm, or 450 ppm. In yet another embodiment, the GSG can be fromGSG-RA20, and rebaudioside A can be RA50, RA60, RA80, RA95, RA97, RA98,RA99, or RA99.5. The GSG-RA20 can be present in solution at 50 ppm, 100ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900ppm, 950 ppm, 1000 ppm or any value or range there between andrebaudioside A can be present at the solution at 50 ppm, 100 ppm, 150ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950ppm, 1000 ppm or any value or range there between so the total ofsteviol glycosides in solution ranges from about 100 ppm to about 2000ppm, preferably from about 200 ppm to about 1000 ppm, and morepreferably from about 300 ppm to about 500 ppm and any value or rangethere between, specifically 350 ppm, 400 ppm, or 450 ppm. In yet anotherembodiment the GSG can be from GSG-RA40, and rebaudioside A can be RA50,RA60, RA80, RA95, RA97, RA98, RA99, or RA99.5. The GSG-RA40 can bepresent in solution at 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300ppm, 350 ppm, 400 ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700ppm, 750 ppm, 800 ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any valueor range there between and rebaudioside A can be present at the solutionat 50 ppm, 100 ppm, 150 ppm, 200 ppm, 250 ppm, 300 ppm, 350 ppm, 400ppm, 450 ppm, 500 ppm, 550 ppm, 600 ppm, 650 ppm, 700 ppm, 750 ppm, 800ppm, 850 ppm, 900 ppm, 950 ppm, 1000 ppm or any value or range therebetween so the total of steviol glycosides in solution ranges from about100 ppm to about 2000 ppm, preferably from about 200 ppm to about 1000ppm, and more preferably from about 300 ppm to about 500 ppm and anyvalue or range there between, specifically 350 ppm, 400 ppm, or 450 ppm.Increasing the amount of GSG-RA20, GSG-RA30, or GSG-RA40, or GSG-RA50 orGSG-RA80 or GSG-RA95 can provide a stevia containing composition withincreased sweetness and/or solubility compared to an identicalcomposition not containing GSG-RA20, or GSG-RA30, or GSG-RA40, orGSG-RA50 or GSG-RA80 or GSG-RA95. A GSG-RA20, or GSG-RA30, or GSG-RA40,or GSG-RA50 or GSG-RA80 or GSG-RA95 containing composition havingincreased sweetness can also reduce the amount of other more costlysteviol glycosides while at the same time lowering the total amount ofsteviol glycosides present in the composition. While not to be bound bytheory, it is believed that the combination of GSG-RA20, or GSG-RA30, orGSG-RA40, or GSG-RA50 or GSG-RA80 or GSG-RA95 with stevuol glycosidesuch as RA97, RA75+RB15, RA+RD, RA80+RB10+RD6 at certain ratios providesa synergistic effect to increase sweetness beyond the sweetness expectedby simply combining the two different sweeteners, and the combination ofGSG-(RA50+RB8), GSG-(RA30+RC15), and GSG−(RA40+RB8) with stevuolglycoside such as RA97 at certain ratios provides a synergistic effectto increase sweetness beyond the sweetness expected by simply combiningthe two different sweeteners.

The GSG compositions of the current embodiments can also contain one ormore salts. The one or more salt can include sodium carbonate, sodiumbicarbonate, sodium chloride, potassium chloride, magnesium chloride,sodium sulfate, magnesium sulfate, and potassium sulfate, or any ediblesalt, for example calcium salts, a metal or metal alkali halide, a metalor metal alkali carbonates, bicarbonates, a metal or metal alkaliphosphates, biphosphates, pyrophospate, triphosphate, metaphosphate, ametal or metal alkali sulfate or metabisulfate.

Alternatively other additives can be used in the GSG compositions toenhance flavor characteristics that are sweet, fruity, floral,herbaceous, spicy, aromatic, pungent, “nut-like” (e.g., almond, pecan),“spicy” (e.g., cinnamon, clove, nutmeg, anise and wintergreen),“non-citrus fruit” flavor (e.g., strawberry, cherry, apple, grape,currant, tomato, gooseberry and blackberry), “citrus fruit” flavor(e.g., orange, lemon and grapefruit), and other useful flavors,including coffee, cocoa, peppermint, spearmint, vanilla and maple.

The GSG compositions noted herein can be used as a sugar substitutealone or in combination with a food product.

The GSG compositions noted herein can be used in beverages, broths, andbeverage preparations selected from the group comprising carbonated,non-carbonated, frozen, semi-frozen (“slush”), non-frozen,ready-to-drink, concentrated (powdered, frozen, or syrup), dairy,non-dairy, herbal, non-herbal, caffeinated, non-caffeinated, alcoholic,non-alcoholic, flavored, non-flavored, vegetable-based, fruit-based,root/tuber/corm-based, nut-based, other plant-based, cola-based,chocolate-based, meat-based, seafood-based, other animal-based,algae-based, calorie enhanced, calorie-reduced, and calorie-freeproducts, optionally dispensed in open containers, cans, bottles orother packaging. Such beverages and beverage preparations can be inready-to-drink, ready-to-cook, ready-to-mix, raw, or ingredient form andcan use the stevia composition as a sole sweetener or as a co-sweetener.

The GSG compositions noted herein can be used in foods and foodpreparations (e.g., sweeteners, soups, sauces, flavorings, spices, oils,fats, and condiments) from dairy-based, cereal-based, baked,vegetable-based, fruit-based, root/tuber/corm-based, nut-based, otherplant-based, egg-based, meat-based, seafood-based, other animal-based,algae-based, processed (e.g., spreads), preserved (e.g.,meals-ready-to-eat rations), and synthesized (e.g., gels) products.

Such foods and food preparations can be in ready-to-eat, ready-to-cook,ready-to-mix, raw, or ingredient form and can use the steviacompositions as a sole sweetener or as a co-sweetener.

The GSG compositions noted herein can be used in candies, confections,desserts, and snacks selected from the group comprising dairy-based,cereal-based, baked, vegetable-based, fruit-based,root/tuber/corm-based, nut-based, gum-based, other plant-based,egg-based, meat-based, seafood-based, other animal-based, algae-based,processed (e.g., spreads), preserved (e.g., meals-ready-to-eat rations),and synthesized (e.g., gels) products. Such candies, confections,desserts, and snacks can be in ready-to-eat, ready-to-cook,ready-to-mix, raw, or ingredient form, and can use the stevia basedcompositions as a sole sweetener or as a co-sweetener.

The GSG compositions noted herein can be used in prescription andover-the-counter pharmaceuticals, assays, diagnostic kits, and therapiesselected from the group comprising weight control, nutritionalsupplement, vitamins, infant diet, diabetic diet, athlete diet,geriatric diet, low carbohydrate diet, low fat diet, low protein diet,high carbohydrate diet, high fat diet, high protein diet, low caloriediet, non-caloric diet, oral hygiene products (e.g, toothpaste,mouthwash, rinses, floss, toothbrushes, other implements), personal careproducts (e.g., soaps, shampoos, rinses, lotions, balms, salves,ointments, paper goods, perfumes, lipstick, other cosmetics),professional dentistry products in which taste or smell is a factor(e.g., liquids, chewables, inhalables, injectables, salves, resins,rinses, pads, floss, implements), medical, veterinarian, and surgicalproducts in which taste or smell is a factor (e.g., liquids, chewables,inhalables, injectables, salves, resins, rinses, pads, floss,implements), and pharmaceutical compounding fillers, syrups, capsules,gels, and coating products.

The GSG compositions noted herein can be used in consumer goodspackaging materials and containers selected from the group comprisingplastic film, thermoset and thermoplastic resin, gum, foil, paper,bottle, box, ink, paint, adhesive, and packaging coating products.

The GSG compositions noted herein can be used in goods includingsweeteners, co-sweeteners, coated sweetener sticks, frozen confectionsticks, medicine spoons (human and veterinary uses), dental instruments,presweetened disposable tableware and utensils, sachets, edible sachets,potpourris, edible potpourris, artificial flowers, edible artificialflowers, clothing, edible clothing, massage oils, and edible massageoils.

The GSG compositions described herein can also be used with conventionalsweeteners (cane sugar, beet sugar, honey, syrups, sucrose, fructose,maltose, xylitol, sorbitol, dextrose, glucose, mannitol, arabinose,glatactose, mannose, rhamnose, xylose, monk fruit and derivatives,mogorosides 1 through 5, Lohan Guo juice, and other “natural”sweeteners) and artificial or synthetic sweeteners (cyclamates and saltsthereof, saccharin and salts thereof, sucralose, aspartame, a steviacomposition, acesulfame-K, neotame, thaumatin, erythritol, trehalose,raffinose, cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester (hereinafter abbreviated as “ANS9801”), glycyrrhizin,thaumatin, monellin, and other chemically produced high-intensitysweeteners).

Without limitation, the GSG compositions described herein can eachindividually be in an amorphous form, each individually in a polymorphicform, each individually in a hydrate form, or mixtures thereof.

The following paragraphs enumerated consecutively from 1 through 48provide for various aspects of the present invention. In one embodiment,in a first paragraph (1), the present invention provides:

1. A composition comprising one or more glycosylated steviol glycosideand one or more steviol glycoside, wherein the composition is in solidor liquid form.

2. The composition of paragraph 1, wherein the amount of glycosylatedsteviol glycoside in the composition is less than about 70 percentage byweight.

3. The composition of paragraph 2, wherein the amount of glycosylatedsteviol glycoside in the composition is less than about 50 percentage byweight.

4. The composition of paragraph 2, wherein the amount of glycosylatedsteviol glycoside in the composition is about 10 or more by weight, lessthan about 70 percentage by weight.

5. The composition of paragraph 3, wherein the amount of glycosylatedsteviol glycoside in the composition is about 10 or more by weight, lessthan about 50 percentage by weight.

6. The composition of paragraph 5, wherein the amount of glycosylatedsteviol glycoside in the composition is from about 20 to less than about50 percentage by weight.

7. The composition of paragraph 5, wherein the amount of glycosylatedsteviol glycoside in the composition is from about 30 to less than about50 percentage by weight.

8. The composition of paragraph 5, wherein the amount of glycosylatedsteviol glycoside in the composition is from about 40 to less than about50 percentage by weight.

9. The composition of paragraph 5, wherein the amount of glycosylatedsteviol glycoside in the composition is from about 20 to 45 percentageby weight.

10. The composition of paragraph 1, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A.

11. The composition of paragraph 2, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A.

12. The composition of paragraph 3, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A.

13. The composition of paragraph 4, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A.

14. The composition of paragraph 5, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A.

15. The composition of paragraph 6, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A.

16. The composition of paragraph 7, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A.

17. The composition of paragraph 8, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A.

18. The composition of paragraph 9, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A.

19. The composition of paragraph 10, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside Aranged from about 20 to about 100 percentage by weight.

20. The composition of paragraph 11, wherein the glycosylated steviolglycoside is derived from glycosylating steviol glycoside comprisingrebaudioside A ranged from about 20 to about 100 percentage by weight.

21. The composition of paragraph 12, wherein the glycosylated steviolglycoside is derived from glycosylating steviol glycoside comprisingrebaudioside A ranged from about 20 to about 100 percentage by weight.

22. The composition of paragraph 13, wherein the glycosylated steviolglycoside is derived from glycosylating steviol glycoside comprisingrebaudioside A ranged from about 20 to about 100 percentage by weight.

23. The composition of paragraph 14, wherein the glycosylated steviolglycoside is derived from glycosylating steviol glycoside comprisingrebaudioside A ranged from about 20 to about 100 percentage by weight.

24. The composition of paragraph 15, wherein the glycosylated steviolglycoside is derived from glycosylating steviol glycoside comprisingrebaudioside A ranged from about 20 to about 100 percentage by weight.

25. The composition of paragraph 16, wherein the glycosylated steviolglycoside is derived from glycosylating steviol glycoside comprisingrebaudioside A ranged from about 20 to about 100 percentage by weight.

26. The composition of paragraph 17, wherein the glycosylated steviolglycoside is derived from glycosylating steviol glycoside comprisingrebaudioside A ranged from about 20 to about 100 percentage by weight.

27. The composition of paragraph 18, wherein the glycosylated steviolglycoside is derived from glycosylating steviol glycoside comprisingrebaudioside A ranged from about 20 to about 100 percentage by weight.

28. The composition of paragraph 19, wherein the amount of rebaudiosideA ranges from about 20 to about 49 percentage by weight.

29. The composition of paragraph 20, wherein the amount of rebaudiosideA ranges from about 20 to about 49 percentage by weight.

30. The composition of paragraph 21, wherein the amount of rebaudiosideA ranges from about 20 to about 49 percentage by weight.

31. The composition of paragraph 22, wherein the amount of rebaudiosideA ranges from about 20 to about 49 percentage by weight.

32. The composition of paragraph 23, wherein the amount of rebaudiosideA ranges from about 20 to about 49 percentage by weight.

33. The composition of paragraph 24, wherein the amount of rebaudiosideA ranges from about 20 to about 49 percentage by weight.

34. The composition of paragraph 25, wherein the amount of rebaudiosideA ranges from about 20 to about 49 percentage by weight.

35. The composition of paragraph 26, wherein the amount of rebaudiosideA ranges from about 20 to about 49 percentage by weight.

36. The composition of paragraph 27, wherein the amount of rebaudiosideA ranges from about 20 to about 49 percentage by weight.

37. The composition of paragraph 28, wherein the amount of rebaudiosideA ranges from about 20 to about 40 percentage by weight.

38. The composition of paragraph 29, wherein the amount of rebaudiosideA ranges from about 20 to about 40 percentage by weight.

39. The composition of paragraph 30, wherein the amount of rebaudiosideA ranges from about 20 to about 40 percentage by weight.

40. The composition of paragraph 31, wherein the amount of rebaudiosideA ranges from about 20 to about 40 percentage by weight.

41. The composition of paragraph 32, wherein the amount of rebaudiosideA ranges from about 20 to about 40 percentage by weight.

42. The composition of paragraph 33, wherein the amount of rebaudiosideA ranges from about 20 to about 40 percentage by weight.

43. The composition of paragraph 34, wherein the amount of rebaudiosideA ranges from about 20 to about 40 percentage by weight.

44. The composition of paragraph 35, wherein the amount of rebaudiosideA ranges from about 20 to about 40 percentage by weight.

45. The composition of paragraph 36, wherein the amount of rebaudiosideA ranges from about 20 to about 40 percentage by weight.

46. The composition of paragraph 19, wherein the amount of rebaudiosideA ranges from about 60 to about 97 percentage by weight.

47. The composition of paragraph 20, wherein the amount of rebaudiosideA ranges from about 60 to about 97 percentage by weight.

48. The composition of paragraph 21, wherein the amount of rebaudiosideA ranges from about 60 to about 97 percentage by weight.

49. The composition of paragraph 22, wherein the amount of rebaudiosideA ranges from about 60 to about 97 percentage by weight.

50. The composition of paragraph 23, wherein the amount of rebaudiosideA ranges from about 60 to about 97 percentage by weight.

51. The composition of paragraph 24, wherein the amount of rebaudiosideA ranges from about 60 to about 97 percentage by weight.

52. The composition of paragraph 25, wherein the amount of rebaudiosideA ranges from about 60 to about 97 percentage by weight.

53. The composition of paragraph 26, wherein the amount of rebaudiosideA ranges from about 60 to about 97 percentage by weight.

54. The composition of paragraph 27, wherein the amount of rebaudiosideA ranges from about 60 to about 97 percentage by weight.

55. The composition of paragraph 19, wherein the amount of rebaudiosideA ranges from about 50 to about 59 percentage by weight.

56. The composition of paragraph 20, wherein the amount of rebaudiosideA ranges from about 50 to about 59 percentage by weight.

57. The composition of paragraph 21, wherein the amount of rebaudiosideA ranges from about 50 to about 59 percentage by weight.

58. The composition of paragraph 22, wherein the amount of rebaudiosideA ranges from about 50 to about 59 percentage by weight.

59. The composition of paragraph 23, wherein the amount of rebaudiosideA ranges from about 50 to about 59 percentage by weight.

60. The composition of paragraph 24, wherein the amount of rebaudiosideA ranges from about 50 to about 59 percentage by weight.

61. The composition of paragraph 25, wherein the amount of rebaudiosideA ranges from about 50 to about 59 percentage by weight.

62. The composition of paragraph 26, wherein the amount of rebaudiosideA ranges from about 50 to about 59 percentage by weight.

63. The composition of paragraph 27, wherein the amount of rebaudiosideA ranges from about 50 to about 59 percentage by weight.

64. The composition of paragraph 1, wherein the one or more glycosylatedsteviol glycoside comprises glycosylated rebaudioside A, glycosylatedstevioside, glycosylated stevioside+glycosylated rebaudioside A,glycosylated rebaudioside B, glycosylated rebaudioside D, glycosylatedrebaudioside A+glycosylated rebaudioside B, glycosylated rebaudiosideA+glycosylated rebaudioside D, glycosylated rebaudioside D+glycosylatedrebaudioside B, or glycosylated rebaudioside A+glycosylated rebaudiosideB+glycosylated rebaudioside D.

65. The composition of paragraph 1, wherein the one or more glycosylatedsteviol glycoside comprises ≥20% glycosylated rebaudioside A,glycosylated stevioside, glycosylated stevioside+glycosylatedrebaudioside A, glycosylated rebaudioside B, glycosylated rebaudiosideD, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylatedrebaudioside A+glycosylated rebaudioside D, glycosylated rebaudiosideD+glycosylated rebaudioside B, or glycosylated rebaudiosideA+glycosylated rebaudioside B+glycosylated rebaudioside D, based ontotal glycosides or total glycosylated steviol glycosides in thecomposition.

66. The composition of paragraph 65, wherein the one or moreglycosylated steviol glycoside comprises ≥30% glycosylated rebaudiosideA, glycosylated stevioside, glycosylated stevioside+glycosylatedrebaudioside A, glycosylated rebaudioside B, glycosylated rebaudiosideD, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylatedrebaudioside A+glycosylated rebaudioside D, glycosylated rebaudiosideD+glycosylated rebaudioside B, or glycosylated rebaudiosideA+glycosylated rebaudioside B+glycosylated rebaudioside D, based ontotal glycosides or total glycosylated steviol glycosides in thecomposition.

67. The composition of paragraph 66, wherein the one or moreglycosylated steviol glycoside comprises ≥40% glycosylated rebaudiosideA, glycosylated stevioside, glycosylated stevioside+glycosylatedrebaudioside A, glycosylated rebaudioside B, glycosylated rebaudiosideD, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylatedrebaudioside A+glycosylated rebaudioside D, glycosylated rebaudiosideD+glycosylated rebaudioside B, or glycosylated rebaudiosideA+glycosylated rebaudioside B+glycosylated rebaudioside D, based ontotal glycosides or total glycosylated steviol glycosides in thecomposition.

68. The composition of paragraph 67, wherein the one or moreglycosylated steviol glycoside comprises ≥60% glycosylated rebaudiosideA, glycosylated stevioside, glycosylated stevioside+glycosylatedrebaudioside A, glycosylated rebaudioside B, glycosylated rebaudiosideD, glycosylated rebaudioside A+glycosylated rebaudioside B, glycosylatedrebaudioside A+glycosylated rebaudioside D, glycosylated rebaudiosideD+glycosylated rebaudioside B, or glycosylated rebaudiosideA+glycosylated rebaudioside B+glycosylated rebaudioside D, based ontotal glycosides or total glycosylated steviol glycosides in thecomposition.

69. The composition of paragraph 1, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A,and rebaudioside B and/or rebaudioside C.

70. The composition of paragraph 2, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising rebaudioside A,and rebaudioside B and/or rebaudioside C.

71. The composition of paragraph 65, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising from about 20 toabout 97 percentage by weight of rebaudioside A, and from about 0 toabout 10 percentage by weight of rebaudioside B and/or from about 5 toabout 20 percentage by weight of rebaudioside C.

72. The composition of paragraph 67, wherein the glycosylated steviolglycoside is derived from steviol glycoside comprising from about 30 toabout 60 percentage by weight of rebaudioside A, and from about 0.5 toabout 8 percentage by weight of rebaudioside B and/or from about 5 toabout 18 percentage by weight of rebaudioside C.

73. The composition of paragraph 1, wherein the one or more steviolglycoside is steviol, stevioside, steviolbioside, rebaudioside A,rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E,rebaudioside F, rebaudioside M, rubusoside, or dulcoside A.

74. The composition of paragraph 73, wherein the one or more steviolglycoside is rebaudioside A, rebaudioside B, rebaudioside D,rebaudioside A+rebaudioside B, rebaudioside A+rebaudioside D,rebaudioside B+rebaudioside D, or rebaudioside A+rebaudiosideB+rebaudioside D.

75. The composition of paragraph 73, wherein the steviol glycosidecomprises from about 50 to about 99.5 percentage by weight ofrebaudioside A.

76. The composition of paragraph 75, wherein the steviol glycosidecomprises from about 75 to about 97 percentage by weight of rebaudiosideA.

77. The composition of paragraph 76, wherein steviol glycoside furthercomprises from 0 to about 20 percentage by weight of rebaudioside Band/or from 0 to about 10 percentage by weight of rebaudioside D.

78. The composition of claim 77, wherein steviol glycoside furthercomprises from about 10 to about 15 percentage by weight of rebaudiosideB and/or from about 6 to about 10 percentage by weight of rebaudiosideD.

79. The composition of paragraph 75, wherein the rebaudioside A is RA20,RA40, RA50, RA60, RA80, RA95, RA97, RA98, RA99, or RA99.5.

80. The composition of paragraph 79, wherein the glycosylated steviolglycoside derived from the glycosylation of RA50 comprises rebaudiosideA, rebaudioside A-G1, rebaudioside A-G2, stevioside, and stevioside-G1,stevioside-G2.

81. The composition of paragraph 80, wherein the glycosylated steviolglycoside derived from the glycosylation of RA50 comprises rebaudiosideA, strebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3,rebaudioside A-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudiosideA-G7, glycosylated rebaudioside A having glycosyl group to be more than7, stevioside, stevioside-G1, stevioside-G2, stevioside-G3,stevioside-G4, stevioside-G5, stevioside G6, stevioside-G7, andglycosylated stevioside having glycosyl group to be more than 7.Glycosylated rebaudioside C can not be detected in the glycosylatedsteviol glycoside derived from the glycosylation of RA50.

82. The composition of paragraph 79, wherein the glycosylated steviolglycoside derived from the glycosylation of RA80 comprises rebaudiosideA, rebaudioside A-G1, rebaudioside A-G2.

83. The composition of paragraph 82, wherein the glycosylated steviolglycoside derived from the glycosylation of RA80 comprises rebaudiosideA, rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudiosideA-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7 andglycosylated rebaudioside A having glycosyl group to be more than 7.Glycosylated rebaudioside C can not be detected in the glycosylatedsteviol glycoside derived from the glycosylation of RA80.

84. The composition of paragraph 79, wherein the glycosylated steviolglycoside derived from the glycosylation of RA95 comprises rebaudiosideA, rebaudioside A-G1, rebaudioside A-G2.

85. The composition of paragraph 84, wherein the glycosylated steviolglycoside derived from the glycosylation of RA95 comprises rebaudiosideA, rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudiosideA-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7 andglycosylated rebaudioside A having glycosyl group to be more than 7.Glycosylated rebaudioside C can not be detected in the glycosylatedsteviol glycoside derived from the glycosylation of RA95.

86. The composition of paragraph 79, wherein the glycosylated steviolglycoside derived from the glycosylation of RA20 comprises rebaudiosideA, rebaudioside A-G1, rebaudioside A-G2, stevioside, stevioside-G1,stevioside-G2, rebaudioside C, rebaudioside C-G1, and rebaudioside C-G2.

87. The composition of paragraph 86, wherein the glycosylated steviolglycoside derived from the glycosylation of RA20 comprises rebaudiosideA, rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudiosideA-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7,glycosylated rebaudioside A having glycosyl group to be more than 7,stevioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4,stevioside-G5, stevioside G6, stevioside-G7, glycosylated steviosidehaving glycosyl group to be more than 7, rebaudioside C, rebaudiosideC-G1, rebaudioside C-G2, rebaudioside C-G3, rebaudioside C-G4,rebaudioside C-G5, rebaudioside C-G6, rebaudioside C-G7, andglycosylated rebaudioside C having glycosyl group to be more than 7.

88. The composition of paragraph 87, wherein the amount of glycosylatedsteviol glycoside derived by rebaudioside A is from about 30 to about 40percentage by weight, the amount of glycosylated steviol glycosidederived by stevioside is from about 20 to about 30 percentage by weight,and the amount of glycosylated steviol glycoside derived by rebaudiosideC is from about 10 to about 20 percentage by weight.

89. The composition of paragraph 88, wherein the glycosylated steviolglycoside derived from the glycosylation of RA40 comprises rebaudiosideA, rebaudioside A-G1, rebaudioside A-G2, stevioside, stevioside-G1,stevioside-G2, rebaudioside C, rebaudioside C-G1, and rebaudioside C-G2.

90. The composition of paragraph 89, wherein the glycosylated steviolglycoside derived from the glycosylation of RA40 comprises rebaudiosideA, rebaudioside A-G1, rebaudioside A-G2, rebaudioside A-G3, rebaudiosideA-G4, rebaudioside A-G5, rebaudioside A-G6, rebaudioside A-G7,glycosylated rebaudioside A having glycosyl group to be more than 7,stevioside, stevioside-G1, stevioside-G2, stevioside-G3, stevioside-G4,stevioside-G5, stevioside G6, stevioside-G7, and glycosylated steviosidehaving glycosyl group to be more than 7. Glycosylated rebaudioside C cannot be detected in the glycosylated steviol glycoside derived from theglycosylation of RA40.

91. The composition of paragraph 1, wherein the composition is anamorphous solid.

92. The composition of paragraph 91, wherein the ratio of the one ormore glycosylated steviol glycoside to the one or more steviol glycosideis 1 to 0.4 or more; preferably 1 to 1 or more.

93. The composition of paragraph 92, wherein the ratio of the one ormore glycosylated steviol glycoside to the one or more steviol glycosideis from about 1:0.4 to about 1:9, preferably 1:1 to 1:9.

94. The composition of paragraph 93, wherein the ratio of the one ormore glycosylated steviol glycoside to the one or more steviol glycosideis from about 1:1 to about 1:2.3, preferably 1:1 to 1:1.5, morepreferably 1:1.2 to 1:4.

95. The composition of any of paragraph 1, wherein the total glycosidesconcentration ranges from about 100 ppm to about 1000 ppm in solution.

96. The composition of paragraph 95, wherein the total glycosidesconcentration ranges from about 300 ppm to about 500 ppm in solution.

97. The composition of paragraph 96, wherein the total glycosidesconcentration is about 350 ppm, 400 ppm, or 450 ppm in solution.

98. The composition of paragraph 97, wherein glycosylated steviolglycoside derived from RA50 and steviol glycoside of RA97 togethercomprise from about 350 ppm to about 450 ppm in solution.

99. The composition of paragraph 97, wherein glycosylated steviolglycoside derived from RA95 and steviol glycoside of RA97 togethercomprise from about 350 ppm to about 450 ppm in solution.

100. The composition of paragraph 97, wherein glycosylated steviolglycoside derived from RA80 and steviol glycoside of RA97 togethercomprise from about 350 ppm to about 450 ppm in solution.

101. The composition of paragraph 97, wherein glycosylated steviolglycoside derived from RA50, RA80, RA95, and steviol glycoside of RA97together comprise from about 350 ppm to about 450 ppm in solution.

102. The composition of paragraph 1, wherein the composition provides aSE of 1-20%, preferably 5-15%, and most preferably 7-12%, e.g., 7%, 8%,9%, 10%, 11%, 12% in solution.

103. The composition of paragraph 1, further comprising one or moresweeteners, such as cane sugar, beet sugar, honey, sucrose, fructose,maltose, xylitol, sorbitol, dextrose, glucose, mannitol, arabinose,glatactose, mannose, rhamnose, xylose, sucralose, aspartame, steviaacesulfame-K, neotame, thaumatin, erythritol, trehalose, raffinose,cellobiose, tagatose, DOLCIA PRIMA™ allulose, inulin,N—[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-alpha-aspartyl]-L-phenylalanine1-methyl ester, glycyrrhizin, thaumatin, monellin, monk fruit andderivatives, mogorosides 1 through 5, or Lohan Guo juice.

104. The composition of paragraph 103, the amount of sweeteners is0.5-10% by weight.

105. The composition of paragraph 1, further comprising one or moresalts, such as sodium carbonate, sodium bicarbonate, sodium chloride,potassium chloride, magnesium chloride, sodium sulfate, magnesiumsulfate, and potassium sulfate, or any edible salt.

106. A composition comprising one or more half-glycosylated steviolglycoside and one or more steviol glycoside, wherein the composition isin solid or liquid form.

107. The composition of paragraph 106, wherein the one or morehalf-glycosylated steviol glycoside comprises from about 50% to about90% glycosylated rebaudioside A, glycosylated stevioside, glycosylatedstevioside+glycosylated rebaudioside A, glycosylated rebaudioside B,glycosylated rebaudioside D, glycosylated rebaudioside A+glycosylatedrebaudioside B, glycosylated rebaudioside A+glycosylated rebaudioside D,glycosylated rebaudioside D+glycosylated rebaudioside B, or glycosylatedrebaudioside A+glycosylated rebaudioside B+glycosylated rebaudioside D,based on total glycosides or total glycosylated steviol glycosides inthe composition.

108. The composition of paragraph 107, wherein the one or more steviolglycoside comprises from about 10% to about 50% stevioside, rebaudiosideA, rebaudioside B, rebaudioside C, or rebaudioside D, based on totalglycosides or total glycosylated steviol glycosides in the composition.

109. A composition comprising a highly soluble multiple glycosylatedrebaudioside A glycoside or glycosylated stevioside glycoside, whereinthe glycosylated rebaudioside A glycoside or glycosylated steviosideglycoside comprises one or more of rebaudioside A, strebaudioside A-G1,rebaudioside A-G2, rebaudioside A-G3, rebaudioside A-G4, rebaudiosideA-G5, rebaudioside A-G6, rebaudioside A-G7, stevioside, stevioside-G1,stevioside-G2, stevioside-G3, stevioside-G4, stevioside-G5, steviosideG6, and stevioside-G7.

110. The highly soluble multiple glycosylated rebaudioside A glycosideor glycosylated stevioside glycoside, wherein the solubility of theglycoside is greater than 0.5 g per 100 g of water.

111. The composition of paragraph 110, wherein the ratio of glycosylatedsteviol glycoside derived from RA50 to steviol glycosides is 9:1 ormore.

112. The highly soluble multiple glycosylated rebaudioside A glycosideor glycosylated stevioside glycoside of paragraph 33, wherein thesolubilized glycoside remains stable in the water for greater than 10days at room temperature.

113. A composition comprising a spray dried or recrystallized multipleglycosylated rebaudioside A glycoside or glycosylated steviosideglycoside and a spray dried or recrystallized stevia extract.

114. The composition of paragraph 113, wherein the spray dried orrecrystallized stevia extract comprises rebuadioside A, rebaudioside B,rebaudioside C, rebaudioside D, or rubusoside.

115. The composition of paragraph 114, wherein the spray dried orrecrystallized stevia extract has a solubility of 0.5 g per 100 g ofwater.

116. The composition of paragraph 115 wherein the composition remainsstable in the water for greater than 10 days at room temperature.

117. The composition of paragraph 113, wherein the glycosylatedrebaudioside A glycoside or glycosylated stevioside glycoside and aspray dried or recrystallized stevia extract are spray dried orrecrystallized together.

118. The composition of paragraph 113, wherein the glycosylatedrebaudioside A glycoside or glycosylated stevioside glycoside and aspray dried or recrystallized stevia extract are spray dried orrecrystallized separately.

119. A composition comprising a spray dried or recrystallized multipleglycosylated rebaudioside A glycoside or glycosylated steviosideglycoside and a stevia extract.

120. A composition comprising a multiple glycosylated rebaudioside Aglycoside or glycosylated stevioside glycoside and a spray dried orrecrystallized stevia extract.

121. A process for the preparation of a composition comprising one ormore glycosylated steviol glycosides and one or more steviol glycosidesto provide improved solubility in an aqueous solution comprising thefollowing steps: (1) mixing a glycosylated steviol glycoside and asteviol glycoside with water, (2) heating the mixture while stirring,until the mixture was completely dissolved to obtain a clear solution,(3) further stirring the solution at the temperature, and then coolingto ambient temperature.

122. The process according to paragraph 121, wherein a further step (4)is added to include subjecting the solution to crystallization or spraydrying.

123. The process according to paragraph 121 or 122, wherein the mixtureis heated to 40-100° C. in step (2).

124. The process according to paragraph 123, wherein the mixture isheated to 50-90° C. in step (2).

125. The process according to paragraph 124, wherein the mixture isheated to 60-70° C. in step (2).

126. The composition of paragraph 1, further comprising cyclodextrin.

In a preferred embodiment, the GSGs used in the present invention areprepared as follows:

i) dissolving tapioca dextrin in RO water,ii) adding the stevia extract with total steviol glycosides contentbetween 70% and 99% to liquefied dextrin to obtain a mixture, whereinthe ratio of dextrin to stevia extract was optimized between 40:60 and60:40,iii) adding CGTase enzyme to the mixture and incubating at 60° C. for adesired length of reaction time to glycosylate steviol glycosides withglucose molecules derived from Tapioca dextrin.iv) after achieving desired ratio of GSG and residual steviol glycosidecontents, heating the reaction mixture to 90-100° C. for 30 min toinactivate the CGTase, which is then removed by filter.v) decoloring and spray drying the resulting solution of GSG, residualsteviol glycosides and dextrin.

The invention will be further described with reference to the followingnon-limiting Examples. It will be apparent to those skilled in the artthat many changes can be made in the embodiments described withoutdeparting from the scope of the present invention. Thus the scope of thepresent invention should not be limited to the embodiments described inthis application, but only by embodiments described by the language ofthe claims and the equivalents of those embodiments. Unless otherwiseindicated, all percentages are by weight.

EXAMPLES Compositions of GSGs and Steviol Glycosides

TABLE 1 Raw materials Total RA RD RB RC STV GSG RA97   98% RA/RD 93.96%4.54% RA50  57.1% 30.3% RA95  95.1% RA98  98.4%  0.4% RA99.5  99.6%RA75/ 77.46% 16.45% 0.45% RB15 RA80/  77.0%  6.0%  11.0% RB10/ RD6 GSG- 2.39% 1.39% 89.35% RA50 GSG-  6.00%  90.6% RA95 GSG-  3.22% 1.07%89.64% RA60 GSG-  3.98% 0.78% 89.90% RA70 GSG-  4.23% 0.43% 89.00% RA80GSG-  5.42% 0.14% 90.07% RA90 GSG-  3.7% 2.86% 74.25% RA20 GSG  77.3%(RA50 + RC5) RA50/ 55.01%  0.5%  5.65% RC5 GSG  75.9% (RA30 + RC15)RA30/  29.8%  4.6% 17.62% RC15 GSG  80.2% (RA40 + RB8) RA40/ 41.57% 7.65%  6.49% RB8

GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50, GSG-RA60, GSG-RA70, GSG-RA80,GSG-RA90, GSG-RA95, GSG-(RA50+RC5), GSG-(RA30+RC15), GSG-(RA40+RB8) wereused in the follow examples. GSG-RA20, GSG-RA30, GSG-RA40, GSG-RA50,GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, and GSG-RA95 uses RA withstevioside as starting material. Therefore, it is assumed that GSG-RA20,GSG-RA30, GSG-RA40, GSG-RA50 GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, andGSG-RA95 contains stevvioside, stevioside-G1, stevioside-G2,stevioside-G3, stevioside-G4, stevioside-G5, RA, RA-G1, RA-G2, RA-G3,RA-G4, and RA-G5 as the main components.

GSG-RA50 used in the following examples can be prepared as follows: 120g Tapioca dextrin was dissolved in 2 L water; 100 g stevia extract (RA53.1%, total steviol glycosides 80.6%) was added to liquefied dextrin toobtain a mixture; the dextrin to stevia extract ratio was 55:45; 5 mlCGTase enzyme was added to the mixture and incubated at 60° C. for 48hours to glycosylate steviol glycosides with glucose molecules derivedfrom Tapioca dextrin.

After desired ratio of GSG and residual steviol glycoside contentsachieved, the reaction mixture was heated to 95° C. for 30 min toinactivate the CGTase, which is then removed by filter.The resulting solution of GSG, residual steviol glycosides and dextrinis decolored and spray dried. Thus yield 230 g white powder GSG-RA50.

GSG-RA95, GSG-RA60, GSG-RA70, GSG-RA80, GSG-RA90, GSG-RA20,GSG−(RA50+RC5), GSG-(RA30+RC15), GSG-(RA40+RB8) can be preparedrespectively by the method as the same as that of GSG-RA50.

Evaluation of Taste Profile:

1. The components where mixed and then dissolved in aqueous citric acid(pH 3.8) with ultrasound at room temperature and left to sit for 30 min.

2. Panel: 6 persons

3. Method: For the sweetness evaluation of each sample, the sample wastested in pairwise with several sucrose solutions of given sweetness.The sweetness of each sample was compared with those of the sucrosesolutions, and the sweetness was evaluated and recorded according to thejudgement that the sweetness of the sample was similar to a specificsugar solution or between specific sugar solutions. The results wererecorded as the mean value of the results provided by the panel.

For evaluation of taste profile, the samples were tested and were scored0-5 according to the increasing sugar like, bitterness, aftertaste andlingering taste profiles. The results were recorded as the mean value ofthe results provided by the panel.

Example 1: Evaluating the Taste Profile of GSG-RA50 and RA97Compositions in Order to Find Optimized Ratios with PreferredSynergistic Taste Effects

Conditions: The sample were tested in aqueous solution of citric acid atpH 3.8. The control sample was RA97 at 350 ppm, corresponding to 8% SE.

TABLE 2 Samples Sample No. RA97 GSG-RA50 total GSG 1 350 ppm — 2-1 300ppm  50 ppm 12.76% 2-2 300 ppm 100 ppm 22.34% 2-3 300 ppm 150 ppm 29.78%3-1 250 ppm 100 ppm 25.53% 3-2 250 ppm 150 ppm 33.51% 3-3 250 ppm 200ppm 39.71% 4-1 200 ppm 150 ppm 38.29% 4-2 200 ppm 200 ppm 44.68% 4-3 200ppm 250 ppm 49.64% 5-1 150 ppm 200 ppm 51.06% 5-2 150 ppm 250 ppm 55.84%5-3 150 ppm 300 ppm 59.57% 6-1 100 ppm 250 ppm 63.82% 6-2 100 ppm 300ppm 67.01% 6-3 100 ppm 350 ppm 69.49%

TABLE 3 Results Sam- Total ple GSG- solid Sugar Bitter- After- Ling- No.RA97 RA50 content SE like ness taste ering 1 350 ppm — 350 ppm   8%* 3 23 4 2-1 300 ppm  50 ppm 350 ppm   7% 3.5 0.5 2.5 3 2-2 300 ppm 100 ppm400 ppm   8% 3.5 0 2 2 2-3 300 ppm 150 ppm 450 ppm 8.5% 3.5 0 2 2 3-1250 ppm 100 ppm 350 ppm   8% 4 0 0.5 3 3-2 250 ppm 150 ppm 400 ppm 8.2%4 0 0.5 2 3-3 250 ppm 200 ppm 450 ppm 8.5% 4.5 0 0 2 4-1 200 ppm 150 ppm350 ppm 7.8% 4.5 0 0 2 4-2 200 ppm 200 ppm 400 ppm   8% 4 0 0.5 2 4-3200 ppm 250 ppm 450 ppm 8.5% 4.5 0 0 2 5-1 150 ppm 200 ppm 350 ppm   7%4.5 0 0 2 5-2 150 ppm 250 ppm 400 ppm 7.5% 4 0 0.5 2 5-3 150 ppm 300 ppm450 ppm 7.5% 4 0 1 2 6-1 100 ppm 250 ppm 350 ppm   7% 4.8 0 0 2 6-2 100ppm 300 ppm 400 ppm 7.5% 4.8 0 0 2 6-3 100 ppm 350 ppm 450 ppm 7.5% 4.80 0 2 *The concentration of the solutions depends on the desiredsweetness. In the working examples, the sweetness is set to 8%, but itcan be lower or higher, depending on desired applications.Therefore, the concentration can also be lower or higher, depending ondesired applications.

Conclusion: GSG-RA50 improved the taste profile of RA97. Increasing theconcentration of GSG-RA50 in the composition increases sugar like (i.e.feels and tastes like sugar). However, the sweetness of the compositiondecreases at higher ratio of GSG-RA50.

The samples with a solid content of 350 ppm (1, 2-1, 3-1, 4-1, 5-1, 6-1)were selected and examined further as depicted in FIGS. 1-4. As evidentfrom the FIGS. 1-4 the best synergistic effect at 350 ppm total solidcontent was achieved at a GSG-RA50/RA97 ratio of between 100/250 and150/200 having a sweetness equal to 350 ppm RA, while achieving the besttaste profile.

The samples with about 8% SE (1, 2-2, 3-3, 4-1, 5-2, 6-3) were selectedand examined further. In these samples at high and low RA97concentration, increased GSG-RA50 was needed to achieve desiredsweetness. At lower RA97 concentration, the same sweetness of 100% RA97could not be obtained even with a large amount of GSG-RA50. Thus inorder to maintain 8% SE with a decrease in RA97 concentration usingGSG-RA50, the concentration of total solid content was increased untilthe concentration of RA97 reached 200 ppm, demonstrating that there wassynergistic effect at this concentration. At low RA97 concentration, theaddition of GSG-RA50 cannot compensate for the sweetness of thereduction of same amount RA97, i.e. additional amount of GSG-RA50 shouldbe added. The tendency was reversed until RA97 reached 200 ppm.

Example 2: Evaluating the Taste Profiles of GSG-RA95 and RA97Compositions to Identify Optimized Ratios with Preferred SynergisticTastes Effects

Conditions: The samples were tested in aqueous solution of citric acidat pH 3.8. The control sample was RA97 at 350 ppm, corresponding to 8%SE.

TABLE 4 Samples Sample No. RA97 GSG-RA95 total GSG 1 350 ppm — 2-1 300ppm  50 ppm 12.94% 2-2 300 ppm 100 ppm 22.65% 2-3 300 ppm 150 ppm 30.20%3-1 250 ppm 100 ppm 25.89% 3-2 250 ppm 150 ppm 33.98% 3-3 250 ppm 200ppm 40.27% 4-1 200 ppm 150 ppm 38.83% 4-2 200 ppm 200 ppm 45.30% 4-3 200ppm 250 ppm 50.33% 5-1 150 ppm 200 ppm 51.77% 5-2 150 ppm 250 ppm 56.63%5-3 150 ppm 300 ppm 60.40% 6-1 100 ppm 250 ppm 64.71% 6-2 100 ppm 300ppm 67.95% 6-3 100 ppm 350 ppm 70.47%

TABLE 5 Results Sam- Total ple GSG- Solid Sugar Bitter- After- Ling- No.RA97 RA95 contents SE like ness taste ering 1 350 ppm — 350 ppm   8% 3 23 4 2-1 300 ppm  50 ppm 350 ppm 7.80% 3.5 0 1.5 3 2-2 300 ppm 100 ppm400 ppm   8% 4 0 0.5 2 2-3 300 ppm 150 ppm 450 ppm 8.50% 4 0 0.5 2 3-1250 ppm 100 ppm 350 ppm   8% 4 0 0.5 2 3-2 250 ppm 150 ppm 400 ppm 8.30%4 0 0.5 2 3-3 250 ppm 200 ppm 450 ppm 8.50% 4.5 0 0.5 2 4-1 200 ppm 150ppm 350 ppm   8% 4 0 0 2 4-2 200 ppm 200 ppm 400 ppm 8.30% 4 0 0 2 4-3200 ppm 250 ppm 450 ppm 8.50% 4.5 0 0 2 5-1 150 ppm 200 ppm 350 ppm7.50% 4.5 0 0 2 5-2 150 ppm 250 ppm 400 ppm 7.80% 4.5 0 0 2 5-3 150 ppm300 ppm 450 ppm 7.80% 4.5 0 0 2 6-1 100 ppm 250 ppm 350 ppm 6.80% 4.5 00 2 6-2 100 ppm 300 ppm 400 ppm 7.20% 4.5 0 0 2 6-3 100 ppm 350 ppm 450ppm 7.50% 4.8 0 0 2

Conclusion: GSG-RA95 improved the taste profile of RA97. With theincrease of the ratio of GSG-RA95, the overall taste profile of thecomposition became more sugar like (i.e. like sugar). However, thesweetness of the composition decreased at a high ratio of GSG-RA95.

The samples with a solid content of 350 ppm (1, 2-1, 3-1, 4-1, 5-1, 6-1)were selected and examined further in FIGS. 5-8. As evident from theFIGS. 5-8 the best synergistic effect at 350 ppm total solid content wasachieved at a GSG-RA95/RA97 ratio of between 100/250 and 150/200 havinga sweetness equal to 350 ppm RA, while achieving the best taste profile.

The samples with about 8% SE (1, 2-2, 3-3, 4-1, 5-2, 6-3) were selectedand examined further. In these samples at high and low RA97concentration, increased GSG-RA95 was needed to achieve desiredsweetness. At lower RA97 concentration, the same sweetness of 100% RA97could not be obtained even with a large amount of GSG-RA95. Thus inorder to maintain 8% SE with a decrease in RA97 concentration usingGSG-RA95, the concentration of total solid content was increased untilthe concentration of RA97 reached 250 ppm and the effect was maintaineduntil the concentration of RA97 reached 200 ppm, demonstrating thatthere was synergistic effect at these concentrations.

Example 3: Evaluating the Taste Profile of GSG-RA50, GSG-RA95 and RA97Compositions in Order to Find Optimized Ratios with PreferredSynergistic Taste Effects

Conditions: The samples were tested in aqueous solution of citric acidat pH 3.8. The control sample was RA97 at 350 ppm, corresponding to 8%SE.

TABLE 6 Samples Sample No. RA97 GSG-RA50 GSG-RA95 total GSG 1 350 — — 2200 25 175 45.22% 3 200 50 150 45.14% 4 200 75 125 45.07% 5 200 100 10044.99% 6 200 125 75 44.91% 7 200 150 50 44.83% 8 200 175 25 44.75%

TABLE 7 Results GSG- GSG- Sample RA97 RA50 RA95 Sugar Bitter- After-Ling- No. (ppm) (ppm) (ppm) like ness taste ering 1 350 — — 3 2 3 4 2200 25 175 4.5 0 1 2 3 200 50 150 5 0 1 2 4 200 75 125 5 0 0 1 5 200 100100 4.5 0 0 2 6 200 125 75 4.5 0 0.5 2 7 200 150 50 4.5 0 0.5 2 8 200175 25 4.5 0 0.5 2

Conclusion: The mixture of GSG-RA50 and GSG-RA95 improved the tasteprofile of RA97 at all ratios. The improvement was more significant at aGSG-RA50/GSG-RA95 ratio of 50/150 and 75/125 where the taste profile wasmore sugar like.

Example 4: Evaluating the Taste Profile of GSG-RA95 and SteviolGlycoside Comprising RD (RA/RD) Compositions in Order to Find OptimizedRatio with Preferred Synergistic Taste Effects

Raw material: RA/RD (RA 93.96%, RD 4.54%)

TABLE 8 Samples Sample No. RA/RD GSG-RA95 total GSG 1 350 ppm — 2-1 200ppm 150 ppm 38.83% 2-2 200 ppm 200 ppm 45.30% 2-3 200 ppm 250 ppm 50.33%3-1 150 ppm 200 ppm 51.77% 3-2 150 ppm 250 ppm 56.63% 3-3 150 ppm 300ppm 60.40%

TABLE 9 Results Sam- RA/ GSG- Total solid ple RD RA95 content SugarBitter- After- Ling- No. (ppm) (ppm) (ppm) SE like ness taste ering 1350 — 350 8.5% 3.5 1 2 2.5 2-1 200 150 350 8.5% 4 0 0.5 2 2-2 200 200400 8.5% 4 0 0 2 2-3 200 250 450 8.8% 4 0 0.5 2 3-1 150 200 350 8.2% 4.50 0 2 3-2 150 250 400 8.7% 4.5 0 0.5 2 3-3 150 300 450 8.8% 4.5 0 0.5 2

Conclusion: GSG-RA95 improved both the bitterness and the aftertaste ofRA/RD having a wide effective range. In comparison to RA97, RA/RD hadwider synergistic range with GSG-RA95.

Example 5: Evaluating the Taste Profile of GSG-RA50 and SteviolGlycoside Comprising RD (RA/RD) Compositions in Order to Find OptimizedRatios with Preferred Synergistic Taste Effects

Raw material: RA/RD, (RA 93.96%, RD 4.54%)

TABLE 10 Samples Sample No. (RA/RD) GSG-RA50 total GSG 1 350 ppm — 2-1200 ppm 150 ppm 38.29% 2-2 200 ppm 200 ppm 44.68% 2-3 200 ppm 250 ppm49.64% 3-1 150 ppm 200 ppm 51.06% 3-2 150 ppm 250 ppm 55.84% 3-3 150 ppm300 ppm 59.57%

TABLE 11 Results Sam- RA/ GSG- Total solid ple RD RA50 content SugarBitter- After- Ling- No. (ppm) (ppm) (ppm) SE like ness taste ering 1350 — 350 8.5% 3.5 1 2 2.5 2-1 200 150 350 8.0% 4 0 0 2 2-2 200 200 4008.5% 4 0 0 2 2-3 200 250 450 8.8% 4 0 0 2 3-1 150 200 350 7.7% 4 0 0 23-2 150 250 400   8% 4.5 0 0 2 3-3 150 300 450   8% 4 0 0.5 2

GSG-RA50 improved both the bitterness and the aftertaste of RA/RD. Asfor the synergistic effects in sweetness, GSG-RA50 was not as good asGSG-RA95 due to a narrow synergistic range.

Example 6: Effects of GSG-RA50 on the Taste Profile of SteviolGlycosides

GSG-RA50 was mixed with various steviol glycosides at a ratio of 1:1,and the taste profile of the mixtures water (500 ppm) were tested.

TABLE 12 RA50 GSG- Bitter Aftertaste (bitter, Ling- Sample RA50 RA50 SEtaste metallic, licorice) ering 1-1 250 ppm 250 ppm 6.8% 0.5 1.5 3.5 1-2— 500 ppm 6.5% 2 5 5

GSG-RA50 Rich improved the taste profile of RA50.

TABLE 13 RA95 Aftertaste GSG- Bitter (bitter, metallic, Ling- totalSample RA50 RA95 SE taste licorice) ering GSG 1-1 250 ppm 250 ppm 7.4% 01 3 44.68% 1-2 — 500 ppm 7.5 % 0.5 3 3

GSG-RA50 improved the bitter and metallic aftertaste of RA95, but didnot alter the sweetness significantly.

TABLE 14 RA97 Aftertaste GSG- Bitter (bitter, metallic, Ling- totalSample RA50 RA97 SE taste licorice) ering GSG 1-1 250 ppm 250 ppm 7.4% 02 2.5 44.68% 1-2 — 500 ppm 7.5% 0.5 3.5 3

GSG-RA50 improved the bitter and metallic aftertaste of RA97, but didnot alter the sweetness significantly.

TABLE 15 RA98 Aftertaste GSG- Bitter (bitter, metallic, total SampleRA50 RA98 SE taste licorice) Lingering GSG 1-1 250 ppm 250 ppm 7.5% 0.50.5 2.5 44.68% 1-2 — 500 ppm 7.5% 0.5 2   3  

GSG-RA50 improved the bitter and metallic aftertaste of RA98, but didnot alter the sweetness significantly.

TABLE 16 RA99.5 Aftertaste GSG- Bitter (bitter, metallic, total SampleRA50 RA99.5 SE taste licorice) Lingering GSG 1-1 250 ppm 250 ppm 7.8% 01 2 44.68% 1-2 — 500 ppm 8.0% 0 2 2

GSG-RA50 improved the bitter aftertaste of RA99.5, but did not alter thesweetness significantly.

TABLE 17 RA/RD Aftertaste GSG- Bitter (bitter, metallic, total SampleRA50 RA/RD SE taste licorice) Lingering GSG 1-1 250 ppm 250 ppm 7.7% 0 12 44.68% 1-2 — 500 ppm 7.8% 0 1 2

GSG-RA50 did not affect the taste profile of RA/RD, however GSG-RA50 ischeaper than RD and thus will reduce cost.

TABLE 18 Control sample. Aftertaste GSG- Bitter (bitter, metallic,Sample RA50 SE taste licorice) Lingering 500 ppm 6.5% 0.5 2 4

Example 7: Sweetness of GSG-RA50 and RA97 Compositions

The sweetness of GSG-RA50 and RA97 compositions at varyingconcentrations was measured according to the sweetness curve (FIG. 9),and the combined sweetness of each composition of GSG-RA50 and RA97 wascalculated and compared with the measured value in Table 19.

TABLE 19 Calcu- GSG- Calcu- Calcu- Measured RA97 lated RA50 lated SElated SE SE of the concen- SE of concen- of GSG- of the com- com-tration RA97 tration RA50 position position 350 ppm — — — —   8%* 300ppm 6.9%    50 ppm 0.5% 7.4%   7% 300 ppm 6.9%   100 ppm   1% 7.9%   8%300 ppm 6.9%   150 ppm 1.5% 8.4% 8.5% 250 ppm 6% 100 ppm   1%   7%   8%250 ppm 6% 150 ppm 1.5% 7.5% 8.2% 250 ppm 6% 200 ppm   2%   8% 8.5% 200ppm 5% 150 ppm 1.5% 6.5% 7.8% 200 ppm 5% 200 ppm   2%   7%   8% 200 ppm5% 250 ppm 2.4% 7.4% 8.5% 150 ppm 4.2%   200 ppm   2% 6.2%   7% 150 ppm4.2%   250 ppm 2.4% 6.6% 7.5% 150 ppm 4.2%   300 ppm 2.75% 6.95%  7.5%100 ppm 3% 250 ppm 2.4% 5.4% 7% 100 ppm 3% 300 ppm 2.75%  5.75%  7.5%100 ppm 3% 350 ppm   3%   6% 7.5% *Control sample. 8% SE is equal to thesweetness of 8 g of sucrose dissolved in 100 g water.

Conclusion: The sweetness of GSG-RA50 and RA97 compositions benefit froma synergistic effect that first appears when the concentration ofGSG-RA50 reaches 100 ppm.

Example 8: Sweetness of 350 ppm GSG-RA50 and RA97 Compositions are Shownin Table 20

TABLE 20 Calc. Measured Calc. Measured sweetness sweetness Calc. SE SE(ppm sugar) (ppm sugar) Calc. SE of of the of the of GSG- of GSG- SE ofGSG- compo- compo- RA50 RA50 RA97 RA97 GSG-RA50 RA50 sition sition perppm per ppm 350 ppm — — — — 8%  0  0 300 ppm 6.9%  50 ppm 0.5% 7.4% 7%100  20 250 ppm   6% 100 ppm   1%   7% 8% 100 200 200 ppm   5% 150 ppm1.5% 6.5% 7.8%   100 186 150 ppm 4.2% 200 ppm   2% 6.2% 7% 100 140 100ppm   3% 250 ppm 2.4% 5.4% 7%  96 160

Calculated SE (ppm sucrose) of GSG-RA50 per ppm=calculated SE ofGSG-RA50/concentration of GSG-RA50. Measured sweetness (ppm sucrose) ofGSG-RA50 per ppm=(Measured SE−Calculated SE of RA97)/concentration ofGSG-RA50.

Conclusion: At 350 ppm total solid content, increasing the amount ofGSG-RA50 results in a measured contribution to sweetness that was higherthan the calculated value (FIG. 10). A positive synergistic sweetnesseffect was found when GSG-RA50>100 ppm, although the optimized range was100-150 ppm.

Example 9: Sweetness of 400 ppm GSG-RA50 and RA97 Compositions are Shownin Table 21

TABLE 21 Calc. Measured Calc. Measured sweetness sweetness Calc. SE SE(ppm sugar) (ppm sugar) Calc. SE of of the of the of GSG- of GSG- SE ofGSG- compo- compo- RA50 RA50 RA97 RA97 GSG-RA50 RA50 sition sition perppm per ppm 300 ppm 6.9% 100 ppm   1%  7.9%   8% 100 110 250 ppm   6%150 ppm  1.5%  7.5% 8.2% 100 146.67 200 ppm   5% 200 ppm   2%   7%   8%100 150 150 ppm 4.2% 250 ppm  2.4%  6.6% 7.5% 96 132 100 ppm   3% 300ppm 2.75% 5.75% 7.5% 91.7 150

Calculated SE (ppm sucrose) of GSG-RA50 per ppm=calculated SE ofGSG-RA50/concentration of GSG-RA50. Measured sweetness (ppm sucrose) ofGSG-RA50 per ppm=(Measured SE−Calculated SE of RA97)/concentration ofGSG-RA50.

Conclusion: At 400 ppm total solid content, increasing the amount ofGSG-RA50 results in a measured contribution to sweetness that was higherthan the calculated value (FIG. 11). A positive synergistic sweetnesseffect was found when GSG-RA50>100 ppm.

Example 10: Sweetness of 450 ppm GSG-RA50 and RA97 Compositions areShown in Table 22

TABLE 22 Calc. Measured Calc. Measured sweetness sweetness Calc. SE SE(ppm sugar) (ppm sugar) Calc. SE of of the of the of GSG- of GSG- SE ofGSG- compo- compo- RA50 RA50 RA97 RA97 GSG-RA50 RA50 sition sition perppm per ppm 300 ppm 6.9% 150 ppm  1.5%  8.4% 8.5% 100 106.67 250 ppm  6% 200 ppm   2%   8% 8.5% 100 125 200 ppm   5% 250 ppm  2.4%  7.4%8.5% 96 140 150 ppm 4.2% 300 ppm 2.75% 6.95% 7.5% 91.7 110 100 ppm   3%350 ppm   3%   6% 7.5% 85.7 128.57

Calculated SE (ppm sucrose) of GSG-RA50 per ppm=calculated SE ofGSG-RA50/concentration of GSG-RA50. Measured sweetness (ppm sucrose) ofGSG-RA50 per ppm=(Measured SE−Calculated SE of RA97)/concentration ofGSG-RA50.

Conclusion: At 450 ppm total solid content, increasing the amount ofGSG-RA50 results in a measured contribution to sweetness that was higherthan the calculated value (FIG. 12). A positive synergistic sweetnesseffect was found when GSG-RA50>150 ppm, although the optimized range was200-250 ppm.

Example 11: Sweetness of GSG-RA95 and RA97 Compositions

The sweetness of GSG-RA95 and rebaudioside A, 97% purity (RA) RA97compositions at varying concentrations was measured according to thesweetness curve (FIG. 13), and the combined sweetness of eachcomposition of GSG-RA95 and RA97 was calculated and compared with themeasured value in Table 23.

TABLE 23 Calcu- GSG- Calcu- Calcu- Measured RA97 lated RA95 lated SElated SE SE of the concen- SE of concen- of GSG- of the com- com-tration RA97 tration RA95 position position 350 ppm — — — —   8% 300 ppm6.9%  50 ppm 0.7% 7.6% 7.8% 300 ppm 6.9% 100 ppm 1.4% 8.3%   8% 300 ppm6.9% 150 ppm 1.9% 8.8% 8.5% 250 ppm   6% 100 ppm 1.4% 7.4%   8% 250 ppm  6% 150 ppm 1.9% 7.9% 8.3% 250 ppm   6% 200 ppm 2.2% 8.2% 8.5% 200 ppm  5% 150 ppm 1.9% 6.9%   8% 200 ppm   5% 200 ppm 2.2% 7.2% 8.3% 200 ppm  5% 250 ppm 2.5% 7.5% 8.5% 150 ppm 4.2% 200 ppm 2.2% 6.4% 7.5% 150 ppm4.2% 250 ppm 2.5% 6.7% 7.8% 150 ppm 4.2% 300 ppm 2.9% 7.1% 7.8% 100 ppm  3% 250 ppm 2.5% 5.5% 6.8% 100 ppm   3% 300 ppm 2.9% 5.9% 7.2% 100 ppm  3% 350 ppm 3.1% 6.1% 7.5%

Conclusion: The sweetness of GSG-RA95 and RA97 compositions benefit froma synergistic effect that first appears when the concentration ofGSG-RA95 reaches 100 ppm.

Example 12: Sweetness of 350 ppm GSG-RA95 and RA97 Compositions areShown in Table 24

TABLE 24 Calc. Calc. Measured SE of Measured sweetness sweetness Calc.GSG- Calc. SE the SE of the (ppm sucrose) of (ppm sucrose) of RA97 SE ofRA95 of GSG- compo- compo- GSG-RA95 GSG-RA95 (ppm) RA97 (ppm) RA95sition sition per ppm per ppm 350 — — — —   8% 0  0 300 6.9%  50 0.7%7.6% 7.8% 140 180 250   6% 100 1.4% 7.4%   8% 140 200 200   5% 150 1.9%6.9%   8% 126.7 200 150 4.2% 200 2.2% 6.4% 7.5% 110 165 100   3% 2502.5% 5.5% 6.8% 100 152

Calculated SE (ppm sucrose) of GSG-RA95 per ppm=calculated SE ofGSG-RA95/concentration of GSG-RA95. Measured sweetness (ppm sucrose) ofGSG-RA95 per ppm=(Measured SE−Calculated SE of RA97)/concentration ofGSG-RA95.

Conclusion: At 350 ppm total solid content, increasing the amount ofGSG-RA95 results in a measured contribution to sweetness that was higherthan the calculated value (FIG. 14). A positive synergistic sweetnesseffect was found when GSG-RA95>100 ppm with an optimized range of100-150 ppm.

Example 13: Sweetness of 400 ppm GSG-RA95 and RA97 Compositions areShown in Table 25

TABLE 25 Calc. Calc. Measured SE of Measured sweetness sweetness Calc.GSG- Calc. SE the SE of the (ppm sucrose) of (ppm sucrose) of RA97 SE ofRA95 of GSG- compo- compo- GSG-RA95 GSG-RA95 (ppm) RA97 (ppm) RA95sition sition per ppm per ppm 300 6.9% 100 1.4% 8.3%   8% 140 110 250  6% 150 1.9% 7.9% 8.3% 126.7 153.33 200   5% 200 2.2% 7.2% 8.3% 110 165150 4.2% 250 2.5% 6.7% 7.8% 100 144 100   3% 300 2.9% 5.9% 7.2% 96.7 140

Calculated SE (ppm sucrose) of GSG-RA95 per ppm=calculated SE ofGSG-RA95/concentration of GSG-RA95. Measured sweetness (ppm sucrose) ofGSG-RA95 per ppm=(Measured SE−Calculated SE of RA97)/concentration ofGSG-RA95.

Conclusion: At 400 ppm total solid content, increasing the amount ofGSG-RA95 results in a measured contribution to sweetness that was higherthan the calculated value (FIG. 15). A positive synergistic sweetnesseffect was found when GSG-RA95>150 ppm with an optimized range of150-200 ppm.

Example 14: Sweetness of 450 ppm GSG-RA95 and RA97 Compositions areShown in Table 26

TABLE 26 Calc. SE of Measured Calc. SE Measured SE Calc. Calc. SE the SEof the (ppm sucrose) of (ppm sucrose) of SE of GSG- of GSG- compo-compo- GSG-RA95 GSG-RA95 RA97 RA97 RA95 RA95 sition sition per ppm perppm 300 ppm 6.9% 150 ppm  1.5%  8.4% 8.5% 100 106.67 250 ppm   6% 200ppm   2%   8% 8.5% 100 125 200 ppm   5% 250 ppm  2.4%  7.4% 8.5% 96 140150 ppm 4.2% 300 ppm 2.75% 6.95% 7.5% 91.7 110 100 ppm   3% 350 ppm   3%  6% 7.5% 85.7 128.57

Calculated SE (ppm sucrose) of GSG-RA95 per ppm=calculated SE ofGSG-RA95/concentration of GSG-RA95. Measured sweetness (ppm sucrose) ofGSG-RA95 per ppm=(Measured SE−Calculated SE of RA97)/concentration ofGSG-RA95.

Conclusion: At 450 ppm total solid content, increasing the amount ofGSG-RA95 results in a measured contribution to sweetness that was higherthan the calculated value (FIG. 16). A positive synergistic sweetnesseffect was found when GSG-RA95>200 ppm with an optimized range of200-250 ppm.

Example 15: Compositions of Steviol Glycosides and GSG-RA50

TABLE 27 Steviol GSG- Untreated (room Treated (room glycoside RA50 Watertemperature) temperature) Stability RA, 0.85 g 0.15 g 10 g SolubleSoluble >10 days RA, 0.9 g  0.1 g 10 g Soluble Soluble >10 days RB, 0.5g  0.5 g 10 g Insoluble Insoluble — RC, 0.5 g  0.5 g 10 g InsolubleInsoluble — RD, 0.5 g  0.5 g 10 g Insoluble Insoluble — RB, 0.1 g  0.9 g10 g Insoluble Insoluble — RC, 0.1 g  0.9 g 10 g Insoluble Soluble >10days RD, 0.1 g  0.9 g 10 g Insoluble Soluble >10 days RB, 0.05 g 0.95 g10 g Insoluble Soluble >10 days

For compositions of RA and GSG-RA50, the solubility can be improved bythe treatment of according to the present invention. For composition ofRA, RC, or RD and GSG-RA50, the solubility is improved by the treatmentaccording to the present invention, only at higher GSG-RA50 to steviolglycoside ratio.

Example 16: HPLC-MS Experiments

HPLC-system: Agilent 1100 (quart. Pump, Autosampler, Column oven,UV/VIS-detector coupled to Agilent ESI MS (G1956 A) operated at 350° C.,12 L/min N2, Fragmentor: 150, pos. Scan mode.

Mobile Phase: Acetonitrile/0.01% acetic acid=95/5 at 0 min to 80/20 at20 min (linear gradient) hold for another 20 minutes, return to sourceconcitions.

Column: Supelcosil-LC-NH2, 250×4.6 mm, 5 m

Flow rate: 1 mL/min

Temperature: 35° C.

Injection vol: 0.015 mL

GSG-RA50 was characterized by HPLC-MS (FIG. 17) and the ratios of GSGsare shown in Table 28.

TABLE 28 % of mg RA/ mol mg/ total Compound Area 100 ml mass 100 mlsample — 52.9 2.42 2.42 1.79 ST-G1 250 3.82 967 3.82 2.83 ST-G1 114 2.85967 2.85 2.11 RA-G1 288 4.09 1129 4.77 3.54 RA-G1 393 4.84 1129 5.654.18 ST-G2 110 2.82 1129 3.30 2.44 RA-G2 479 5.44 1291 7.27 5.38 RA-G2341 4.46 1291 5.96 4.41 ST-G3 105 2.78 1291 3.72 2.75 RA-G3 470 5.391453 8.09 5.99 RA-G3 319 4.31 1453 6.47 4.80 ST-G4 87.6 2.66 1453 4.002.97 RA-G4 408 4.94 1615 8.25 6.11 ST-G5 346 4.50 1615 7.51 5.57 RA-G5329 4.38 1777 8.05 5.96 ST-G6 286 4.07 1777 7.48 5.54 RA-G6 311 4.251939 8.53 6.32 ST-G7 173 3.27 1939 6.56 4.86 RA-G7 184 3.35 2101 7.285.39 >RA/ST-G7 232 3.69 2263 8.64 6.40 Sum: 78.35 120.63 89.35

GSG-RA95 was characterized by HPLC-MS (FIG. 18) and the ratios of GSGsare shown in Table 29.

TABLE 29 Com- mg RA/ mol mg/ % of pound Area 100 ml mass 100 ml totalsample — 65.4 2.51 2.5 2.04 — 33.4 2.28 2.3 1.85 RA-G1 687 6.93 11298.10 6.59 — 38.5 2.32 2.32 1.88 RA-G2 886 8.34 1291 11.2 9.07 — 36.92.30 2.30 1.87 RA-G3 873 8.24 1453 12.4 10.09 RA-G4 811 7.81 1615 13.110.63 RA-G5 681 6.88 1777 12.7 10.31 RA-G6 548 5.94 1939 11.9 9.70 RA-G7411 4.96 2101 10.8 8.79 >RA-G7 920 8.58 2263 20.1 16.36 Sum: 67.1 110 89

GSG-RA95 was characterized by HPLC-MS (FIG. 19) and the ratios of GSGsare shown in Table 30.

TABLE 30 Com- mg RA/ mol mg/ % of pound Area 100 ml mass 100 ml totalsample RA-G1 1545 13.0 1129 15.2 12.7 RA-G2 1848 15.2 1291 20.3 16.9RA-G3 1458 12.4 1453 18.7 15.6 RA-G4 1001 9.15 1615 15.3 12.8 RA-G5 6316.53 1777 12.0 10.0 RA-G6 383 4.77 1939 9.58 8.0 RA-G7 179 3.32 21017.22 6.0 >RA-G7 332 4.40 2263 10.3 8.6 Sum: 68.8 109 90.6

Example 17 HPLC-MS Experiments

HPLC-system: Agilent 1100/1200.

Mobile Phase:

Time Solv.A* Solv.B** Flow Pressure 0.00 72.2 27.8 1.000 300 8.00 55.644.4 1.000 300 12.00 55.6 44.4 1.000 300 18.00 62.2 37.8 1.000 300 20.0072.2 27.8 1.000 300 *. . . Solv.A: 0.01 M NH4-Acetate with 0.1% AceticAcid and 0.01% trimethylamine, saturated with dichloromethane **. . .Solv.B: 90% Acetonitrile/10% water with 0.1% Acetic Acid and 0.01%trimethylamine and 0.1% dichloromethane

Injector volume 30.00 μl

Detector Diode Array Detector and UV

Wavelength 210 nm

Temperature settings: 45.0° C. Flow rate: 1 mL/min

MS: Agilent G 1956 A

Ionization Mode: API-ES

Scan Parameters

Gas Temp: 300° C. maximum 350° C.

DryingGas: 11.0 l/min maximum 13.0 l/min

Neb Pres: 29 psig maximum 60 psig

Quad Temp: 0° C. maximum 0° C.

VCap (Positive): 3000 V

VCap (Negative): 4000 V

GSG-RA20 was characterized by HPLC-MS (FIG. 20) and the ratios of GSGsare shown in Table 31.

TABLE 31 Actual Test Mass Mass R-A Stv Reb C Basic Result fragmentfragment derived derived derived struchture Specification (% m/m)[M-2H⁺]⁻² [M-H⁺]⁻¹ (% m/m)* (% m/m)* (% m/m)** ST-G1 11.52 563 1128 4.983.63 2.91 ST-G2 8.48 644 1290 3.57 2.90 2.00 ST-G3 10.21 725 1452 4.303.21 2.70 ST-G4 12.02 806 1614 5.37 3.84 2.80 ST-G5 8.02 887 1776 3.452.71 1.86 ST-G6 5.85 968 1938 2.58 1.94 1.33 ST-G7 2.24 1049 2100 1.000.77 0.46 ST-G8 5.83 1130 2262 2.65 1.89 1.29 ST-G9 4.69 1211 2424 1.971.55 1.16 ST-G10 3.74 1292 2586 1.58 1.28 0.88 ST-G11 1.65 1373 27480.75 0.57 0.33 Total GSG 75 74.25 1454 2910 34.30 24.65 15.30 Stevioside6 6.56 SGs 4 Dextrin 20 <=20 *estimated from chromatogram comparison ofReb-A GS Gs to STV GSGs **estimated from unique mass of Reb-C fragment

GSG-RA40 was characterized by HPLC-MS (FIG. 21) and the ratios of GSGsare shown in Table 32.

TABLE 32 Basic Mass fragment Mass fragment R-A derived Stev derivedstructure GSG (% m/m) [M-2H⁺]⁻² [M-H⁺]⁻¹ (% m/m) (% m/m) ST-G1 0.02 5631128 0.01 0.00 ST-G2 5.89 644 1290 4.71 1.18 ST-G3 1.14 725 1452 0.910.23 ST-G4 0.09 806 1614 0.07 0.02 ST-G5 0.82 887 1776 0.65 0.16 ST-G61.60 968 1938 1.28 0.32 ST-G7 0.85 1049 2100 0.68 0.17 ST-G8 2.71 11302262 2.17 0.54 ST-G9 0.72 1211 2424 0.58 0.14 ST-G10 0.38 1292 2586 0.310.08 ST-G11 1.15 1373 2748 0.92 0.23 unidentified 7.0 Total GSG 22.4Reb-A/Stev 53.6

GSG-RA85 was characterized by HPLC-MS (FIG. 22) and the ratios of GSGsare shown in Table 33A.

TABLE 33A Basic R-A derived Mass fragment Mass fragment structure (%m/m) [M-2H⁺]⁻² [M-H⁺]⁻¹ ST-G1 1.36 563 1128 ST-G2 13.77 644 1290 ST-G320.87 725 1452 ST-G4 20.70 806 1614 ST-G5 4.14 887 1776 ST-G6 4.29 9681938 ST-G7 1.82 1049 2100 ST-G8 1.87 1130 2262 ST-G9 0.67 1211 2424ST-G10 0.45 1292 2586 ST-G11 0.60 1373 2748 Total GSG 70.5 1454 2910Reb-A 1.8 482 965

GSG-RA90 was characterized by HPLC-MS (FIG. 23) and the ratios of GSGsare shown in Table 33B.

TABLE 33B Basic R-A derived Mass fragment Mass fragment structure (%m/m) [M-2H⁺]⁻² [M-H+]⁻¹ ST-G1 1.28 563 1128 ST-G2 17.76 644 1290 ST-G324.22 725 1452 ST-G4 16.26 806 1614 ST-G5 7.04 887 1776 ST-G6 3.46 9681938 ST-G7 1.39 1049 2100 ST-G8 1.51 1130 2262 ST-G9 0.42 1211 2424ST-G10 0.31 1292 2586 ST-G11 0.28 1373 2748 Total GSG 73.9 1454 2910Reb-A 1.7 482 965

Example 18: Synergistic Effects of GSG-RA50 with RA97

A sweetness curve was prepared for GSG-RA50 and RA97 compositions (FIG.24), and the taste profiles of 200 ppm total solid content samples weretaken as shown in Table 34.

TABLE 34 Calc. Measured Calc. Measured sweetness sweetness Calc. Calc.SE of SE of (ppm sugar) of (ppm sugar)of SE GSG- SE of the the GSG- GSG-RA97 of RA50 GSG- compo- compo- RA50 RA50 total (ppm) RA97 (ppm) RA50sition sition per ppm per ppm GSG 150 4.2%  50 0.5% 4.70% 5.00% 100160.00 22.34% 100 3.0% 100 1.0% 4.00% 5.00% 100 200.00 44.68%  50 1.5%150 1.5% 3.00% 4.50% 100 200.00 67.01%

Calculated sweetness (ppm sugar) of GSG-RA50 per ppm=calculated SE ofGSG-RA50/concentration of GSG-RA50. Measured sweetness (ppm sugar) ofGSG-RA50 per ppm=(Measured SE−calculated SE of RA97)/concentration ofGSG-RA50.

Conclusion: At 200 ppm total solid content, increasing the amount ofGSG-RA50 results in a measured contribution to sweetness that was higherthan the calculated value as shown in FIG. 25. A positive synergisticsweetness effect was found when GSG-RA50≥50 ppm.

The samples with total solid content of 350 ppm are shown in Table 35.

TABLE 35 Calc. Measured Calc. Measured Calc. Calc. SE of SE of sweetnesssweetness SE GSG- SE of the the (ppm sucrose) of (ppm sucrose) of RA97of RA50 GSG- compo- compo- GSG-RA50 GSG-RA50 (ppm) RA97 (ppm) RA50sition sition per ppm per ppm 350 — — — —   8%  0 0 300 6.9%  50 0.5%7.4%   7% 100 20.00 250   6% 100   1%   7%   8% 100 200.00 200   5% 1501.5% 6.5% 7.8% 100 186.67 150 4.2% 200   2% 6.2%   7% 100 140.00 100  3% 250 2.4% 5.4%   7%  96 160.00

Conclusion: At 350 ppm total solid content, increasing the amount ofGSG-RA50 results in a measured contribution of sweetness that was higherthan the calculated value as shown in FIG. 26. A positive synergisticsweetness effect was found when GSG-RA50≥100 ppm, with an optimal rangeof 100-150 ppm.

The samples with total solid content of 400 ppm are shown in Table 36.

TABLE 36 Calc. Measured Calc. Measured Calc. SE of SE of sweetnesssweetness Calc. GSG- SE of the the (ppm sucrose) of (ppm sucrose) ofRA97 SE of RA50 GSG- compo- compo- GSG-RA50 GSG-RA50 (ppm) RA97 (ppm)RA50 sition sition per ppm per ppm 300 6.9% 100   1%  7.9%   8% 100110.00 250   6% 150  1.5%  7.5% 8.2% 100 146.67 200   5% 200   2%   7%  8% 100 150.00 150 4.2% 250  2.4%  6.6% 7.5% 96 132.00 100   3% 3002.75% 5.75% 7.5% 91.7 150.00

Conclusion: At 400 ppm total solid content, increasing the amount ofGSG-RA50 results in a measured contribution of sweetness that was higherthan the calculated value as shown in FIG. 27. A positive synergisticsweetness effect was found when GSG-RA50≥100 ppm.

The samples with total solid content of 450 ppm are shown in Table 37.

TABLE 37 Calc. Measured Calc. Measured Calc. SE of SE of sweetnesssweetness Calc. GSG- SE of the the (ppm sucrose) of (ppm sucrose) ofRA97 SE of RA50 GSG- compo- compo- GSG-RA50 GSG-RA50 (ppm) RA97 (ppm)RA50 sition sition per ppm per ppm 300 6.9% 150  1.5%  8.4% 8.5% 100106.67 250   6% 200   2%   8% 8.5% 100 125.00 200   5% 250  2.4%  7.4%8.5% 96 140.00 150 4.2% 300 2.75% 6.95% 7.5% 91.7 110.00 100   3% 350  3%   6% 7.5% 85.7 128.57

Conclusion: At 450 ppm total solid content, increasing the amount ofGSG-RA50 results in a measured contribution of sweetness that was higherthan the calculated value as shown in FIG. 28. A positive synergisticsweetness effect was found when GSG-RA50≥150 ppm.

The samples with total solid content of 500 ppm are shown in Table 38.

TABLE 38 Calc. Measured sweetness sweetness Calc. GSG- Calc. SE Calc. SEMeasured (ppm sucrose) (ppm sucrose) RA97 SE of RA50 of GSG- of the SEof the of GSG-RA50 of GSG-RA50 (ppm) RA97 (ppm) RA50 compositioncomposition per ppm per ppm 400 8.25%   100 1% 9.25% 9% 100 75.00 300 7%200 2%   8.9% 9% 100 105.00 200 5% 300 2.75%   7.75% 8% 91.66667 100.00100 3% 400 3%   6% 7.5%   75 112.50

Conclusion: At 500 ppm total solid content, increasing the amount ofGSG-RA50 results in a measured contribution of sweetness that was higherthan the calculated value as shown in FIG. 29. A positive synergisticsweetness effect was found when GSG-RA50≥200 ppm.

Example 19: Synergistic Effects of GSG-RA60 with RA97

A sweetness curve was prepared for GSG-RA60 and RA97 compositions (FIG.30), and the taste profiles of 350 ppm total solid content samples weretaken as shown in Table 39.

TABLE 39 Calc. Measured sweetness sweetness Calc. Calc. (ppm (ppm SEGSG- SE of Calc. Measured sugar) of sugar) of RA97 of RA60 GSG- SE ofthe SE of the GSG-RA60 GSG-RA60 (ppm) RA97 (ppm) RA60 compositioncomposition per ppm per ppm total GSG 300 6.9% 50 0.6% 7.5% 7.2% 12060.00 12.81% 250   6% 100 1.2% 7.2% 6.8% 120 80.00 25.61% 200   5% 1501.8% 6.8% 7.2% 120 146.67 38.42% 150   4% 200 2.3% 6.3% 7.5% 115 175.0051.22% 100 3.2% 250 2.7% 5.9% 7.5% 108 172.00 64.03% 50 1.5% 300   3%4.5%   6% 100 150.00 76.83%

Calculated sweetness (ppm sugar) of GSG-RA60 per ppm=calculated SE ofGSG-RA60/concentration of GSG-RA60. Measured sweetness (ppm sugar) ofGSG-RA60 per ppm=(Measured SE−calculated SE of RA97)/concentration ofGSG-RA60.

Conclusion: At 350 ppm total solid content, increasing the amount ofGSG-RA60 results in a measured contribution of sweetness that risescontinuously as shown in FIG. 31. When the concentration of GSG-RA60 ismore than 150 ppm, the measured contribution of sweetness is higher thancalculated. A positive synergistic sweetness effect was found when theconcentration of GSG-RA60 was 150-300 ppm.

Example 20: Synergistic Effects of GSG-RA70 with RA97

A sweetness curve was prepared for GSG-RA70 and RA97 compositions (FIG.32), and the taste profiles of 350 ppm total solid content samples weretaken as shown in Table 40.

TABLE 40 Calc. Measured sweetness sweetness Calc. Calc. (ppm (ppm SEGSG- SE of Calc. Measured sugar) of sugar) of RA97 of RA70 GSG- SE ofthe SE of the GSG-RA70 GSG-RA70 (ppm) RA97 (ppm) RA70 compositioncomposition per ppm per ppm total GSG 300 6.9% 50 0.8% 7.7% 7.2% 16060.00 12.84% 250   6% 100 1.5% 7.5%   7% 150 100.00 25.69% 200   5% 150  2%   7% 7.5% 133 166.67 38.53% 150   4% 200 2.5% 6.5% 7.5% 125 175.0051.37% 100 3.2% 250   3% 6.2%   7% 120 152.00 64.21% 50 1.5% 300   3%5.1%   6% 120 150.00 77.06%

Calculated sweetness (ppm sugar) of GSG-RA70 per ppm=calculated SE ofGSG-RA70/concentration of GSG-RA70. Measured sweetness (ppm sugar) ofGSG-RA70 per ppm=(Measured SE−calculated SE of RA97)/concentration ofGSG-RA70.

Conclusion: At 350 ppm total solid content, increasing the amount ofGSG-RA70 results in a measured contribution of sweetness that risescontinuously as shown in FIG. 33. When the concentration of GSG-RA70 ismore than 150 ppm, the measured contribution of sweetness is higher thancalculated. A positive synergistic sweetness effect was found when theconcentration of GSG-RA70 was 150-200 ppm.

Example 21: Synergistic Effects of GSG-RA80 with RA97

A sweetness curve was prepared for GSG-RA80 and RA97 compositions (FIG.34), and the taste profiles of 350 ppm total solid content samples weretaken as shown in Table 41.

TABLE 41 GSG- Total solid RA97 RA80 content Sugar Bitter- After- Lin-total (ppm) (ppm) (ppm) SE like ness taste gering GSG 350 — 350   8% 3 23 4 300 50 350 7.5% 4 0 1 2 12.71% 250 100 350   8% 4 0 0.5 2 25.43% 200150 350 7.8% 4.5 0 0 2 38.14% 150 200 350 7.2% 4 0 0 2 50.86% 100 250350   7% 4 0 0 2 63.57%

At 350 ppm total solid content, a synergistic effect was found at arange of 200-250 ppm RA97 and 100-150 ppm GSG-RA80.

The sweetness of GSG-RA80 or RA97 at each concentration was readaccording to the sweetness curve, and the combined sweetness of eachcomposition of GSG-RA80 and RA97 was calculated and compared withmeasured value in Table 42.

TABLE 42 Calc. Measured sweetness sweetness Calc. Calc. SE Calc. SEMeasured (ppm sugar) (ppm sugar) RA97 SE of GSG- of GSG- of the SE ofthe of GSG-RA80 of GSG-RA80 (ppm) RA97 RA80 RA80 composition compositionper ppm per ppm 350 — — — —   8% 0 0 300 6.9%   50 1% 7.9% 7.5% 200 120250 6% 100 1.5%   7.5%   8% 150 200 200 5% 150 2%   7% 7.8% 133.33186.67 150 4.2%   200 2.5%   6.7% 7.2% 125 150 100 3% 250 3%   6%   7%120 160

Calculated sweetness (ppm sucrose) of GSG-RA80 per ppm=calculated SE ofGSG-RA80/concentration of GSG-RA80. Measured sweetness (ppm sucrose) ofGSG-RA80 per ppm=(Measured SE−calculated SE of RA97)/concentration ofGSG-RA80.

Conclusion: At 350 ppm total solid content, increasing the amount ofGSG-RA80 results in a measured contribution of sweetness that risescontinuously as shown in FIG. 35. When the concentration of GSG-RA80 ismore than 100 ppm, the measured contribution of sweetness is higher thancalculated. A positive synergistic sweetness effect was found when theconcentration of GSG-RA80 was more than 100 ppm.

Example 22: Synergistic Effects of GSG-RA90 with RA97

A sweetness curve was prepared for GSG-RA90 and RA97 compositions (FIG.36), and the taste profiles of 350 ppm total solid content samples weretaken as shown in Table 43.

TABLE 43 Calc. Measured sweetness sweetness Calc. Calc. (ppm (ppm SEGSG- SE of Calc. Measured sugar) of sugar) of RA97 of RA90 GSG- SE ofthe SE of the GSG-RA90 GSG-RA90 (ppm) RA97 (ppm) RA90 compositioncomposition per ppm per ppm total GSG 300 6.9% 50 0.7% 7.6% 7.2% 14060.00 12.87% 250   6% 100 1.6% 7.6%   7% 160 100.00 25.73% 200   5% 150  2%   7% 7.5% 133 166.67 38.60% 150   4% 200 2.5% 6.5% 7.5% 125 175.0051.47% 100 3.2% 250   3% 6.2%   7% 120 152.00 64.34% 50 1.5% 300 3.2%4.7%   6% 107 150.00 77.20%

Calculated sweetness (ppm sugar) of GSG-RA90 per ppm=calculated SE ofGSG-RA90/concentration of GSG-RA90. Measured sweetness (ppm sugar) ofGSG-RA90 per ppm=(Measured SE−calculated SE of RA97)/concentration ofGSG-RA90.

Conclusion: At 350 ppm total solid content, increasing the amount ofGSG-RA90 results in a measured contribution of sweetness that risescontinuously as shown in FIG. 37. When the concentration of GSG-RA90 ismore than 150 ppm, the measured contribution of sweetness is higher thancalculated. A positive synergistic sweetness effect was found when theconcentration of GSG-RA90 was 150-200 ppm.

Example 23: Synergistic Effects of GSG-RA95 with RA97

A sweetness curve was prepared for GSG-RA95 and RA97 compositions (FIG.38), and the taste profiles of 200 ppm total solid content samples weretaken as shown in Table 44.

TABLE 44 Calc. Measured sweetness sweetness Calc. Calc. (ppm (ppm SEGSG- SE of Calc. Measured sugar) of sugar) of RA97 of RA95 GSG- SE ofthe SE of the GSG-RA95 GSG-RA95 (ppm) RA97 (ppm) RA95 compositioncomposition per ppm per ppm total GSG 150 4.2% 50   1% 5.2% 5% 200160.00 22.65% 100   3% 100 1.8% 4.8% 4.5%   180 150.00 45.30% 50 1.5%150 2.2% 3.7% 4% 146.67 166.67 67.95%

Calculated sweetness (ppm sugar) of GSG-RA95 per ppm=calculated SE ofGSG-RA95/concentration of GSG-RA95. Measured sweetness (ppm sugar) ofGSG-RA95 per ppm=(Measured SE−calculated SE of RA97)/concentration ofGSG-RA95.

Conclusion: At 200 ppm total solid content, increasing the amount ofGSG-RA95 results in a measured contribution to sweetness that was higherthan the calculated value as shown in FIG. 39. A positive synergisticsweetness effect was found when GSG-RA95>100 ppm.

The samples with total solid content of 350 ppm are shown in Table 45.

TABLE 45 Calc. Measured sweetness sweetness Calc. GSG- Calc. SE Calc. SEMeasured (ppm sucrose) (ppm sucrose) RA97 SE of RA95 of GSG- of the SEof the of GSG-RA95 of GSG-RA95 (ppm) RA97 (ppm) RA95 compositioncomposition per ppm per ppm 300 6.9% 50   1% 7.9%   7% 200 20.00 250  6% 100 1.8% 7.8% 7.4% 180 140.00 200   5% 150 2.2% 7.2% 7.3% 146.67153.33 150   4% 200 2.6% 6.6% 7.6% 130 180.00 100 3.2% 250   3% 6.2%7.8% 120 184.00 50 1.5% 300 3.4% 4.9% 7.5% 113.33 200.00

Conclusion: At 350 ppm total solid content, increasing the amount ofGSG-RA95 results in a measured contribution of sweetness that was higherthan the calculated value as shown in FIG. 40. A positive synergisticsweetness effect was found when GSG-RA95>150 ppm, specifically >200 ppm.

The samples with total solid content of 400 ppm are shown in Table 46.

TABLE 46 Calc. Measured sweetness sweetness Calc. GSG- Calc. SE Calc. SEMeasured (ppm sucrose) (ppm sucrose) RA97 SE of RA95 of GSG- of the SEof the of GSG-RA95 of GSG-RA95 (ppm) RA97 (ppm) RA95 compositioncomposition per ppm per ppm 300 6.9%   100 1.8% 8.7%   8% 180 110.00 2506% 150 2.2% 8.2% 8.3% 146.67 153.33 200 5% 200 2.6% 7.6% 8.3% 130 165.00150 4.2%   250   3% 7.2% 7.8% 120 144.00 100 3% 300 3.4% 6.4% 7.2%113.33 140.00

Conclusion: At 400 ppm total solid content, increasing the amount ofGSG-RA50 results in a measured contribution of sweetness that was higherthan the calculated value as shown in FIG. 41. A positive synergisticsweetness effect was found when GSG-RA95>150 ppm, with an optimal rangeof 150-200 ppm.

The samples with total solid content of 450 ppm are shown in Table 47.

TABLE 47 Calc. Measured sweetness sweetness Calc. GSG- Calc. SE Calc. SEMeasured (ppm sucrose) (ppm sucrose) RA97 SE of RA95 of GSG- of the SEof the of GSG-RA95 of GSG-RA95 (ppm) RA97 (ppm) RA95 compositioncomposition per ppm per ppm 300 6.9%   150 2.2% 9.1% 8.5% 146.67 106.67250 6% 200 2.6% 8.6% 8.5% 130.00 125.00 200 5% 250   3%   8% 8.5% 120.00140.00 150 4.2%   300 3.4% 7.6%   8% 113.33 126.67 100 3% 350 3.8% 6.8%7.5% 108.57 128.57

Conclusion: At 450 ppm total solid content, increasing the amount ofGSG-RA50 results in a measured contribution of sweetness that was higherthan the calculated value as shown in FIG. 42. A positive synergisticsweetness effect was found when GSG-RA50>200 ppm, with an optimal rangeabout 250 ppm.

The samples with total solid content of 500 ppm are shown in Table 48.

TABLE 48 Calc. Measured sweetness sweetness Calc. GSG- Calc. SE Calc. SEMeasured (ppm sucrose) (ppm sucrose) RA97 SE of RA95 of GSG- of the SEof the of GSG-RA95 of GSG-RA95 (ppm) RA97 (ppm) RA95 compositioncomposition per ppm per ppm 400 8.25%   100 1.8% 10.05%     9% 180 75.00300 7% 200 2.6% 9.5% 9.8% 130 145.00 200 5% 300 3.4% 8.4% 9.2% 113140.00 100 3% 400   4%   7% 8.2% 100 130.00

Conclusion: At 500 ppm total solid content, increasing the amount ofGSG-RA95 results in a measured contribution of sweetness that was higherthan the calculated value as shown in FIG. 43. A positive synergisticsweetness effect was found when GSG-RA95>200 ppm.

Example 24

Evaluating the taste profile of RA50/RC5 and GSG-RC5, in order to findout the taste improvement effect to RA50/RC5 by glycosylating.

Conditions: The samples were tested in aqueous solution of citric acidat pH 3.8.

The samples were as follows

TABLE 49 RA50/RC5 GSG-(RA50 + RC5) 500 ppm — — 1000 ppm

The concentration of GSG-(RA50+RC5) is twice as high as RA50/RC5 inorder to make the sweetness of them similar.

TABLE 50 Results GSG- RA50/ (RA50 + Sugar RC5 RC5) like BitternessAftertaste Lingering 500 ppm — 1 5 5 4 — 1000 ppm 3 0.5 3 2

Glycosylating can improve the taste profile of RA50/RC5 significantly.

Example 25

Evaluating the taste profile of RA30/RC 15 and GSG-(RA50+RC5), in orderto find out the taste improvement effect to RA30/RC15 by glycosylating.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 51 RA30/RC15 GSG-(RA30 + RC15) 500 ppm — — 1000 ppm

The concentration of GSG-(RA30+RC 15) is twice as high as RA30/RC15 inorder to make the sweetness of them similar.

TABLE 52 Results GSG- RA30/ (RA30 + Sugar RC15 RC15) like BitternessAftertaste Lingering 500 ppm — 0.5 5 5 4 — 1000 ppm 3.5 0.5 2.5 2

Glycosylating can improve the taste profile of RA30/RC15 significantly.

Example 26

Evaluating the taste profile of RA40/RB8 and GSG-(RA40+RB8), in order tofind out the taste improvement effect to RA40/RB8 by glycosylating.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 53 RA40/RB8 GSG-(RA40 + RB8) 500 ppm — — 1000 ppm

The concentration of GSG-(RA40+RB8) is twice as high as RA40/RB8 inorder to make the sweetness of them similar.

TABLE 54 Results GSG- RA40/ (RA40 + Sugar RB8 RB8) like BitternessAftertaste Lingering 500 ppm — 2 2 3 4 — 1000 ppm 4 0 1 2

Glycosylating can improve the taste profile of RA40/RB8 significantly.

Example 27

Evaluating the taste profile of compositions of GSG-(RA50+RC5) and RA97,in order to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA97 at 400 ppm, corresponding to 8.3% SE.

The samples were as follows:

TABLE 55 RA97 GSG-(RA50 + RC5) 400 ppm — 300 ppm 100 ppm 250 ppm 150 ppm200 ppm 200 ppm 150 ppm 250 ppm 100 ppm 300 ppm

Sweetness curve of GSG-(RA50+RC5) and RA97 was shown as FIG. 44.

Taste profile of RA97/GSG-(RA50+RC5) composition was shown as follows:

TABLE 56 GSG- (RA50 + Sugar RA97 RC5) SE like Bitterness AftertasteLingering 400 ppm — 8.30% 3 2 3 4 300 ppm 100 ppm 8.30% 3.5 0.5 2 3 250ppm 150 ppm 8.50% 4 0.5 1.5 3 200 ppm 200 ppm 8.50% 3.5 0.5 2 2 150 ppm250 ppm 8.00% 3.5 0.5 3 3 100 ppm 300 ppm 7.00% 3.5 0.5 3 2

The taste of RA97 was improved by GSG-(RA50+RC5), especially at theratio of 3:1 to 1:1.

As for the synergistic effect, it can be found that

TABLE 57 Calculated Measured sweetness sweetness GSG- Calculated (ppmsucrose) (ppm sucrose) Calculated (RA50 + SE of Calculated Measured ofGSG- of GSG- RA97 SE of RC5) GSG- SE of the SE of the (RA50 + RC5)(RA50 + RC5) concentration RA97 concentration (RA50 + RC5) compositioncomposition per ppm per ppm 400 ppm 0 0.00 0 300 ppm 6.90%   100 1.80%8.70% 8.30% 180.00 140.00 250 ppm 6% 150 2.30% 8.30% 8.50% 153.33 166.67200 ppm 5% 200 2.80% 7.80% 8.50% 140.00 175.00 150 ppm 4.20%   250 3.00%7.20% 8.00% 120.00 152.00 100 ppm 3% 300 3.20% 6.20% 7.00% 106.67 133.33

Calculated sweetness (ppm sugar) of GSG-(RA50+RC5) per ppm=calculated SEof GSG-(RA50+RC5)/concentration of GSG-RC5.

Measured sweetness (ppm sugar) of GSG-(RA50+RC5) per ppm=(MeasuredSE-calculated SE of RA97)/concentration of GSG-(RA50+RC5).

The data were showed in FIG. 45.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG−(RA50+RC5), its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-(RA50+RC5)>150 ppm, although the optimized range was 150-200ppm.

Example 28

Evaluating the taste profile of compositions of GSG-(RA30+RC 15) andRA97, in order to find out the optimized ratio with the best synergistictaste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA97 at 400 ppm, corresponding to 8.3% SE.

The samples were as follows:

TABLE 58 RA97 GSG-(RA30 + RC15) 400 ppm — 300 ppm 100 ppm 250 ppm 150ppm 200 ppm 200 ppm 150 ppm 250 ppm 100 ppm 300 ppm

Sweetness curve of GSG-(RA30+RC 15) and RA97 was shown in FIG. 46.

Taste profile of RA97/GSG-(RA30+RC15) composition was shown as follows:

TABLE 59 GSG- (RA30 + Sugar RA97 RC15) SE like Bitterness AftertasteLingering 400 ppm — 8.30% 3 2 3 4 300 ppm 100 ppm 8.50% 3.5 0.5 1.5 2.5250 ppm 150 ppm 7.90% 3.5 0.5 1.5 2 200 ppm 200 ppm 7.30% 3.5 0.5 1 2150 ppm 250 ppm 7.00% 3.5 0.5 1 2 100 ppm 300 ppm 6.50% 3.5 0.5 1.5 2

The taste of RA97 was improved by GSG-(RA30+RC 15).

As for the synergistic effect, it can be found in Table 60.

TABLE 60 Calculated Measured sweetness sweetness Calculated (ppmsucrose) (ppm sucrose) Calculated GSG- SE of Calculated Measured of GSG-of GSG- RA97 SE of (RA30 + RC15) GSG- SE of the SE of the (RA30 + RC15)(RA30 + RC15) concentration RA97 concentration (RA30 + RC15) compositioncomposition per ppm per ppm 400 ppm 0 0.00 0 300 ppm 6.90%   100 1.00%7.90% 8.50% 100.00 160.00 250 ppm 6% 150 1.40% 7.40% 7.90% 93.33 126.67200 ppm 5% 200 1.80% 6.80% 7.30% 90.00 115.00 150 ppm 4.20%   250 2.20%6.40% 7.00% 88.00 112.00 100 ppm 3% 300 2.60% 5.60% 6.50% 86.67 116.67

Calculated sweetness (ppm sugar) of GSG-(RA30+RC15) per ppm=calculatedSE of GSG-(RA30+RC 15)/concentration of GSG-(RA30+RC 15)

Measured sweetness (ppm sugar) of GSG-(RA30+RC 15) per ppm=(MeasuredSE-calculated SE of RA97)/concentration of GSG-(RA30+RC15)

The data were showed in FIG. 47.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG−(RA30+RC 15), its measured contribution of sweetnesswas higher than calculated value. Significant synergistic effect wasfound when GSG-(RA30+RC15)>100 ppm, although the optimized range was100-150 ppm.

Example 29

Evaluating the taste profile of compositions of GSG-(RA40+RB8) and RA97,in order to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA97 at 400 ppm, corresponding to 8.3% SE.

The samples were as follows:

TABLE 61 RA97 GSG-(RA40 + RB8) 400 ppm — 300 ppm 100 ppm 250 ppm 150 ppm200 ppm 200 ppm 150 ppm 250 ppm 100 ppm 300 ppm

Sweetness curve of GSG-(RA40+RB8) and RA97 was shown in FIG. 48.

Taste profile of RA97/GSG-(RA40+RB8) composition was shown in Table 62.

TABLE 62 GSG- (RA40 + Sugar RA97 RB8) SE like Bitterness AftertasteLingering 400 ppm — 8.30% 3 2 3 4 300 ppm 100 ppm 8.30% 3 1 2 2.5 250ppm 150 ppm 8.00% 4.5 0 0.5 1 200 ppm 200 ppm 7.80% 4 0 1 1 150 ppm 250ppm 7.50% 3.5 0 2 2 100 ppm 300 ppm 7.00% 3.5 0 1.5 2

The taste of RA97 was improved by GSG-(RA40+RB8).

As for the synergistic effect, it can be found in table 63.

TABLE 63 Calculated Measured sweetness sweetness (ppm sucrose) (ppmsucrose) Calculated GSG- Calculated Calculated Measured of GSG- of GSG-RA97 SE of (RA40 + RB8) SE of GSG- SE of the SE of the (RA40 + RB8)(RA40 + RB8) concentration RA97 concentration (RA40 + RB8) compositioncomposition per ppm per ppm 400 ppm 0 0.00 0 300 ppm 6.90%   100 1.50%8.40% 8.30% 150.00 140.00 250 ppm 6% 150 2.00% 8.00% 8.00% 133.33 133.33200 ppm 5% 200 2.40% 7.40% 7.80% 120.00 140.00 150 ppm 4.20%   250 2.70%6.90% 7.50% 108.00 132.00 100 ppm 3% 300 2.80% 5.80% 7.00% 93.33 133.33

Calculated sweetness (ppm sugar) of GSG-(RA40+RB8) per ppm=calculated SEof GSG-(RA40+RB8)/concentration of GSG-(RA40+RB8)

Measured sweetness (ppm sugar) of GSG-(RA40+RB8) per ppm=(MeasuredSE−calculated SE of RA97)/concentration of GSG-(RA40+RB8)

The data was showed in FIG. 49.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG−(RA40+RB8), its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-(RA40+RB8)>150 ppm, although the optimized range was 200-300ppm.

Example 30

Evaluating the taste profile of compositions of GSG-RA20 and RA/RB/RDcomposition, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA/RB/RD at 400 ppm, corresponding to 8.3% SE.

The samples were as follows:

TABLE 64 RA/RB/RD composition GSG-RA20 400 ppm — 300 ppm 100 ppm 250 ppm150 ppm 200 ppm 200 ppm 150 ppm 250 ppm 100 ppm 300 ppm

Sweetness curve of GSG-RA20 and RA/RB/RD composition was shown as FIG.50.

Taste profile of RA/RB/RD/GSG-RA20 composition was shown in table 65.

TABLE 65 RA/RB/RD composition GSG-RA20 SE 400 ppm — 8.30% 300 ppm 100ppm 8.70% 250 ppm 150 ppm 9.00% 200 ppm 200 ppm 8.80% 150 ppm 250 ppm8.50% 100 ppm 300 ppm 8.00%

As for the synergistic effect, it can be found in table 66.

TABLE 66 Calculated Measured sweetness sweetness (ppm (ppm CalculatedGSG- Calculated Calculated Measured sucrose) of sucrose) of RA-B-D SE ofRA20 SE of GSG- SE of the SE of the GSG-RA20 GSG-RA20 concentrationRA-B-D concentration RA20 composition composition per ppm per ppm 400ppm 0 0.00 0 300 ppm 7.20% 100 1.50% 8.70% 8.70% 150.00 150.00 250 ppm6.00% 150 2.00% 8.00% 9.00% 133.33 200.00 200 ppm 5.40% 200 2.40% 7.80%8.80% 120.00 170.00 150 ppm 4.20% 250 2.70% 6.90% 8.50% 108.00 172.00100 ppm 3.00% 300 2.80% 5.80% 8.00% 93.33 166.67

Calculated sweetness (ppm sugar) of GSG-RA20 per ppm=calculated SE ofGSG−RA20/concentration of GSG-RA20

Measured sweetness (ppm sugar) of GSG-RA20 per ppm=(MeasuredSE−calculated SE of RA-B-D composition)/concentration of GSG-RA20

The data were showed in FIG. 51.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA20, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA20>100 ppm, although the optimized range was 150-200 ppm.

Example 31

Evaluating the taste profile of compositions of GSG-RA95 and RA75/RB15,in order to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.

The samples were as follows:

TABLE 67 RA75/RB15 GSG-RA95 total GSG 400 ppm — 300 ppm 100 ppm 22.65%250 ppm 150 ppm 33.98% 200 ppm 200 ppm 45.30% 150 ppm 250 ppm 56.63% 100ppm 300 ppm 67.95%

Sweetness curve of GSG-RA95 and RA75/RB15 was shown in FIG. 52.

Taste profile of RA75/RB15/GSG-RA95 composition was shown in table 68.

TABLE 68 RA75/ GSG- RB15 RA95 SE Sugar like Bitterness AftertasteLingering 400 ppm — 7.0% 4.5 0 1.5 1.5 300 ppm 100 ppm 7.0% 4.5 0 1 1.5250 ppm 150 ppm 7.8% 4 0 2 2 200 ppm 200 ppm 7.5% 4 0 2 2 150 ppm 250ppm 6.5% 4.5 0 0.5 1 100 ppm 300 ppm 6.0% 4.5 0 0.5 1.5

The taste of RA75/RB15 was improved by GSG-RA95 although the taste ofitself is good enough.

As for the synergistic effect, it can be found in table 69.

TABLE 69 Calculated Measured sweetness sweetness (ppm (ppm CalculatedGSG- Calculated Calculated Measured sucrose) of sucrose) of RA75/RB15 SEof RA95 SE of GSG- SE of the SE of the GSG-RA95 GSG-RA95 concentrationRA75/RB15 concentration RA95 composition composition per ppm per ppm 400ppm 0 0.00 0 300 ppm 5.80%   100 1.80% 7.60% 7.40% 180.00 160.00 250 ppm5% 150 2.20% 7.20% 7.90% 146.67 193.33 200 ppm 4% 200 2.60% 6.80% 7.70%130.00 175.00 150 ppm 3.40%   250 3.00% 6.40% 6.80% 120.00 136.00 100ppm 3% 300 3.40% 5.90% 6.50% 113.33 133.33

Calculated sweetness (ppm sugar) of GSG-RA95 per ppm=calculated SE ofGSG-RA95/concentration of GSG-RA95

Measured sweetness (ppm sugar) of GSG-RA95 per ppm=(MeasuredSE−calculated SE of RA75/RB15)/concentration of GSG-RA95

The data were showed in FIG. 53.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA95, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA95>150 ppm, although the optimized range was 150-200 ppm.

Example 32

Evaluating the taste profile of compositions of GSG-RA95 and RA/RD, inorder to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.

The samples were as follows:

TABLE 70 RA/RD GSG-RA95 total GSG 400 ppm — 300 ppm 100 ppm 22.65% 250ppm 150 ppm 33.98% 200 ppm 200 ppm 45.30% 150 ppm 250 ppm 56.63% 100 ppm300 ppm 67.95%

Sweetness curve of GSG-RA95 and RA/RD was shown as FIG. 54.

Taste profile of RA/RD/GSG-RA95 composition was shown in table 71.

TABLE 71 GSG- Sugar RA/RD RA95 SE like Bitterness Aftertaste Lingering400 ppm —  6.5% 3.5 1 1 1.5 300 ppm 100 ppm   8% 4.5 0 0.5 0.5 250 ppm150 ppm 8.30% 4 0 1 0.5 200 ppm 200 ppm 7.80% 4.5 0 0.5 0.5 150 ppm 250ppm 7.50% 4.5 0 0.5 0.5 100 ppm 300 ppm 6.80% 4.5 0 0 0.5

The taste of RA/RD was improved by GSG-RA95 by reducing the bitternessand lingering.

As for the synergistic effect, it can be found in table 72.

TABLE 72 Calculated Measured sweetness sweetness (ppm (ppm CalculatedGSG- Calculated Calculated Measured sucrose) of sucrose) of RA/RD SE ofRA95 SE of GSG- SE of the SE of the GSG-RA95 GSG-RA95 concentrationRA/RD concentration RA95 composition composition per ppm per ppm 400 ppm0 0.00 0 300 ppm 6.00% 100 1.80% 7.80%   8% 180.00 200.00 250 ppm 5.50%150 2.20% 7.70% 8.30% 146.67 186.67 200 ppm 4.80% 200 2.60% 7.40% 7.80%130.00 150.00 150 ppm 4.00% 250 3.00% 7.00% 7.50% 120.00 140.00 100 ppm3.00% 300 3.40% 6.40% 6.80% 113.33 126.67

Calculated sweetness (ppm sugar) of GSG-RA95 per ppm=calculated SE ofGSG-RA95/concentration of GSG-RA95

Measured sweetness (ppm sugar) of GSG-RA95 per ppm=(MeasuredSE−calculated SE of RA/RD)/concentration of GSG-RA95

The data were showed in FIG. 55.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA95, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA95>100 ppm, although the optimized range was 100-250 ppm.

Example 33

Evaluating the taste profile of compositions of GSG-RA95 andRA80/RB10/RD6, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA80/RB10/RD6 at 400 ppm, corresponding to 8.3%SE.

The samples were as follows:

TABLE 73 RA80/RB10/RD6 GSG-RA95 total GSG 400 ppm — 300 ppm 100 ppm22.65% 250 ppm 150 ppm 33.98% 200 ppm 200 ppm 45.30% 150 ppm 250 ppm56.63% 100 ppm 300 ppm 67.95%

Sweetness curve of GSG-RA95 and RA80/RB10/RD6 was shown as FIG. 56.

Taste profile of RA80/RB10/RD6/GSG-RA95 composition was shown in table74.

TABLE 74 RA80/ GSG- Sugar RB10/RD6 RA95 SE like Bitterness AftertasteLingering 400 ppm —  8.3% 4.5 0 0 0.5 300 ppm 100 ppm 7.70% 4.5 0 0.50.5 250 ppm 150 ppm 8.30% 4.5 0 0 0.5 200 ppm 200 ppm 8.30% 4 0 0.5 0.5150 ppm 250 ppm 8.20% 4.5 0 0 0.5 100 ppm 300 ppm 7.20% 3.5 0 1 1

As for the synergistic effect, it can be found in table 75.

TABLE 75 Calculated Measured sweetness sweetness (ppm (ppm CalculatedGSG- Calculated Calculated Measured sucrose) of sucrose) ofRA80/RB10/RD6 SE of RA95 SE of GSG- SE of the SE of the GSG-RA95GSG-RA95 concentration RA80/RB10/RD6 concentration RA95 compositioncomposition per ppm per ppm 400 ppm 0 0.00 0 300 ppm 7.20% 100 1.80%9.00% 7.70% 180.00 50.00 250 ppm 6.00% 150 2.20% 8.20% 8.30% 146.67153.33 200 ppm 5.40% 200 2.60% 8.00% 8.30% 130.00 145.00 150 ppm 4.20%250 3.00% 7.20% 8.20% 120.00 160.00 100 ppm 3.00% 300 3.40% 6.40% 7.20%113.33 140.00

Calculated sweetness (ppm sugar) of GSG-RA95 per ppm=calculated SE ofGSG-RA95/concentration of GSG-RA95

Measured sweetness (ppm sugar) of GSG-RA95 per ppm=(MeasuredSE−calculated SE of RA80/RB10/RD6)/concentration of GSG-RA95

The data were showed in FIG. 57.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA95, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA95>150 ppm, although the optimized range was 200-250 ppm.

Example 34

Evaluating the taste profile of compositions of GSG-RA80 and RA75/RB15,in order to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.

The samples were as follows:

TABLE 76 RA75/RB15 GSG-RA80 total GSG 400 ppm — 300 ppm 100 ppm 22.25%250 ppm 150 ppm 33.38% 200 ppm 200 ppm 44.50% 150 ppm 250 ppm 55.63% 100ppm 300 ppm 66.75%

Sweetness curve of GSG-RA80 and RA75/RB15 was shown as FIG. 58.

Taste profile of RA75/RB15/GSG-RA80 composition was shown in table 77.

TABLE 77 RA75/ GSG- Sugar RB15 RA80 SE like Bitterness AftertasteLingering 400 ppm — 7.0% 4.5 0 1.5 1.5 300 ppm 100 ppm 7.2% 4 0 0.5 1250 ppm 150 ppm 7.7% 4 0 0.5 1 200 ppm 200 ppm 7.5% 4 0 0.5 1 150 ppm250 ppm 6.8% 4.5 0 0 0.5 100 ppm 300 ppm 6.3% 4 0 1 0.5

As for the synergistic effect, it can be found in table 78.

TABLE 78 Calculated Measured sweetness sweetness (ppm (ppm CalculatedGSG- Calculated Calculated Measured sucrose) of sucrose) of RA75/RB15 SEof RA80 SE of GSG- SE of the SE of the GSG-RA80 GSG-RA80 concentrationRA75/RB15 concentration RA80 composition composition per ppm per ppm 400ppm 0 0.00 0 300 ppm 5.80%   100 1.50% 7.30% 7.20% 150.00 140.00 250 ppm5% 150 2.00% 7.00% 7.70% 133.33 180.00 200 ppm 4% 200 2.50% 6.70% 7.50%125.00 165.00 150 ppm 3.40%   250 2.90% 6.30% 6.80% 116.00 136.00 100ppm 3% 300 3.30% 5.80% 6.30% 110.00 126.67

Calculated sweetness (ppm sugar) of GSG-RA80 per ppm=calculated SE ofGSG-RA80/concentration of GSG-RA80

Measured sweetness (ppm sugar) of GSG-RA80 per ppm=(MeasuredSE−calculated SE of RA75/RB15)/concentration of GSG-RA80

The data were showed in FIG. 59.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA80, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA80>150 ppm, although the optimized range was 150-250 ppm.

Example 35

Evaluating the taste profile of compositions of GSG-RA80 and RA/RD, inorder to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.

The samples were as follows:

TABLE 79 RA/RD GSG-RA80 total GSG 400 ppm — 300 ppm 100 ppm 22.25% 250ppm 150 ppm 33.38% 200 ppm 200 ppm 44.50% 150 ppm 250 ppm 55.63% 100 ppm300 ppm 66.75%

Sweetness curve of GSG-RA80 and RA/RD was shown as FIG. 60.

Taste profile of RA/RD/GSG-RA80 composition was shown in table 80.

TABLE 80 GSG- Sugar RA/RD RA80 SE like Bitterness Aftertaste Lingering400 ppm — 6.5% 3.5 1 1 1.5 300 ppm 100 ppm 8.2% 3.5 2 2 2 250 ppm 150ppm 7.9% 4 0.5 0.5 1 200 ppm 200 ppm 7.2% 4 0 1 1 150 ppm 250 ppm 6.5%4.5 0 0.5 1 100 ppm 300 ppm 6.0% 4 0 0.5 1

The taste of RA/RD was improved by GSG-RA80 by reducing the bitternessand lingering.

As for the synergistic effect, it can be found in table 81.

TABLE 81 Calculated Measured sweetness sweetness (ppm (ppm CalculatedGSG- Calculated Calculated Measured sucrose) of sucrose) of RA/RD SE ofRA80 SE of GSG- SE of the SE of the GSG-RA80 GSG-RA80 concentrationRA/RD concentration RA80 composition composition per ppm per ppm 400 ppm0 0.00 0 300 ppm 6.00% 100 1.50% 7.50% 8.20% 150.00 220.00 250 ppm 5.50%150 2.00% 7.50% 7.90% 133.33 160.00 200 ppm 4.80% 200 2.50% 7.30% 7.20%125.00 120.00 150 ppm 4.00% 250 2.90% 6.90% 6.50% 116.00 100.00 100 ppm3.00% 300 3.30% 6.30% 6.00% 110.00 100.00

Calculated sweetness (ppm sugar) of GSG-RA80 per ppm=calculated SE ofGSG-RA80/concentration of GSG-RA80

Measured sweetness (ppm sugar) of GSG-RA80 per ppm=(MeasuredSE−calculated SE of RA/RD)/concentration of GSG-RA80

The data were showed in FIG. 61.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA80, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA80 was 100-200 ppm, although the optimized range was 100-150ppm.

Example 36

Evaluating the taste profile of compositions of GSG-RA80 andRA80/RB10/RD6, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA80/RB10/RD6 at 400 ppm, corresponding to 8.3%SE.

The samples were as follows:

TABLE 82 RA80/RB10/RD6 GSG-RA80 total GSG 400 ppm — 300 ppm 100 ppm22.25% 250 ppm 150 ppm 33.38% 200 ppm 200 ppm 44.50% 150 ppm 250 ppm55.63% 100 ppm 300 ppm 66.75%

Sweetness curve of GSG-RA80 and RA80/RB10/RD6 was shown in FIG. 62.

Taste profile of RA80/RB10/RD6/GSG-RA80 composition was shown in table83.

TABLE 83 RA80/ GSG- Sugar RB10/RD6 RA80 SE like Bitterness AftertasteLingering 400 ppm — 8.3% 4.5 0 0 0.5 300 ppm 100 ppm 7.5% 4 0 1 0.5 250ppm 150 ppm 8.3% 3.5 0.5 2 2 200 ppm 200 ppm 8.1% 4.5 0 0.5 0.5 150 ppm250 ppm 7.8% 4.5 0 0.5 0.5 100 ppm 300 ppm 7.0% 4 0 1 1

As for the synergistic effect, it can be found in table 84.

TABLE 84 Calculated Measured sweetness sweetness (ppm (ppm CalculatedGSG- Calculated Calculated Measured sucrose) of sucrose) ofRA80/RB10/RD6 SE of RA80 SE of GSG- SE of the SE of the GSG-RA80GSG-RA80 concentration RA80/RB10/RD6 concentration RA80 compositioncomposition per ppm per ppm 400 ppm 0 0.00 0 300 ppm 7.20% 100 1.50%8.70% 7.50% 150.00 30.00 250 ppm 6.00% 150 2.00% 8.00% 8.30% 133.33153.33 200 ppm 5.40% 200 2.50% 7.90% 8.10% 125.00 135.00 150 ppm 4.20%250 2.90% 7.10% 7.80% 116.00 144.00 100 ppm 3.00% 300 3.30% 6.30% 7.00%110.00 133.33

Calculated sweetness (ppm sugar) of GSG-RA80 per ppm=calculated SE ofGSG-RA80/concentration of GSG-RA80

Measured sweetness (ppm sugar) of GSG-RA80 per ppm=(MeasuredSE−calculated SE of RA80/RB10/RD6)/concentration of GSG-RA80

The data were showed in FIG. 63.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA80, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA80>150 ppm, although the optimized range was 250-300 ppm.

Example 37

Evaluating the taste profile of compositions of GSG-RA50 and RA75/RB15,in order to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.

The samples were as follows:

TABLE 85 RA75/RB15 GSG-RA50 total GSG 400 ppm — 300 ppm 100 ppm 22.34%250 ppm 150 ppm 33.51% 200 ppm 200 ppm 44.68% 150 ppm 250 ppm 55.84% 100ppm 300 ppm 67.01%

Sweetness curve of GSG-RA50 and RA75/RB15 was shown in FIG. 64.

Taste profile of RA75/RB15/GSG-RA50 composition was shown in table. 86.

TABLE 86 RA75/ GSG- Sugar RB15 RA50 SE like Bitterness AftertasteLingering 400 ppm — 7.0% 4.5 0 1.5 1.5 300 ppm 100 ppm 7.8% 4.5 0 0.5 1250 ppm 150 ppm 8.0% 4.5 0 0.5 1 200 ppm 200 ppm 7.8% 4 0 1 1.5 150 ppm250 ppm 7.0% 4.5 0 0.5 0.5 100 ppm 300 ppm 6.4% 4.5 0 0.5 0.5

As for the synergistic effect, it can be found in table 87.

TABLE 87 Measured Calculated sweetness sweetness (ppm (ppm sucrose)RA75/ Calculated GSG- Calculated Calulated Measured sucrose) of RB15 SEof RA50 SE of SE SE of GSG- of GSG- concen- RA75/ concen- GSG- of the ofthe RA50 RA50 tration RB15 tration RA50 composition composition per ppmper ppm 400 ppm 0 0.00 0 300 ppm 5.80% 100   1% 6.80% 7.80% 100.00200.00 250 ppm   5% 150 1.50% 6.50% 8.00% 100.00 200.00 200 ppm   4% 200  2% 6.20% 7.80% 100.00 180.00 150 ppm 3.40% 250 2.40% 5.80% 7.00% 96.00144.00 100 ppm   3% 300 2.75% 5.25% 6.40% 91.67 130.00

Calculated sweetness (ppm sugar) of GSG-RA50 per ppm=calculated SE ofGSG-RA50/concentration of GSG-RA50

Measured sweetness (ppm sugar) of GSG-RA50 per ppm=(MeasuredSE−calculated SE of RA75/RB15)/concentration of GSG-RA50

The data were showed in FIG. 65.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA50, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA50≥100 ppm, although the optimized range was 100-200 ppm.

Example 38

Evaluating the taste profile of compositions of GSG-RA50 and RA/RD, inorder to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.

The samples were as follows:

TABLE 88 RA/RD GSG-RA50 total GSG 400 ppm — 300 ppm 100 ppm 22.34% 250ppm 150 ppm 33.51% 200 ppm 200 ppm 44.68% 150 ppm 250 ppm 55.84% 100 ppm300 ppm 67.01%

Sweetness curve of GSG-RA50 and RA/RD was shown in FIG. 66.

Taste profile of RA/RD/GSG-RA50 composition was shown in table 89.

TABLE 89 GSG- Sugar RA/RD RA50 SE like Bitterness Aftertaste Lingering400 ppm — 6.5% 3.5 1 1 1.5 300 ppm 100 ppm 7.8% 4 1 1 1 250 ppm 150 ppm8.0% 4 0.5 1 1 200 ppm 200 ppm 7.5% 4.5 0 0.5 0.5 150 ppm 250 ppm 7.0%4.5 0 0.5 0.5 100 ppm 300 ppm 7.0% 4.5 0 0.5 1

The taste of RA/RD was improved by GSG-RA50 by reducing the bitternessand lingering.

As for the synergistic effect, it can be found in table 90.

TABLE 90 Calculated Measured sweetness sweetness (ppm (ppm GSG-Calculated Calulated Measured sucrose) sucrose) RA/RD Calculated RA50 SEof SE SE of GSG- of GSG- concen- SE of concen- GSG- of the of the RA50RA50 tration RA/RD tration RA50 composition composition per ppm per ppm400 ppm 0 0.00 0 300 ppm 6.00% 100   1% 7.00% 7.80% 100.00 180.00 250ppm 5.50% 150 1.50% 7.00% 8.00% 100.00 166.67 200 ppm 4.80% 200   2%6.80% 7.50% 100.00 135.00 150 ppm 4.00% 250 2.40% 6.40% 7.00% 96.00120.00 100 ppm 3.00% 300 2.75% 5.75% 7.00% 91.67 133.33

Calculated sweetness (ppm sugar) of GSG-RA50 per ppm=calculated SE ofGSG-RA50/concentration of GSG-RA50

Measured sweetness (ppm sugar) of GSG-RA50 per ppm=(MeasuredSE−calculated SE of RA/RD)/concentration of GSG-RA50

The data were showed in FIG. 67.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA50, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA50≥100 ppm, although the optimized range was 100-200 ppm.

Example 39

Evaluating the taste profile of compositions of GSG-RA50 andRA80/RB10/RD6, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA80/RB10/RD6 at 400 ppm, corresponding to 8.3%SE.

The samples were as follows:

TABLE 91 RA80/RB10/RD6 GSG-RA50 total GSG 400 ppm — 300 ppm 100 ppm22.34% 250 ppm 150 ppm 33.51% 200 ppm 200 ppm 44.68% 150 ppm 250 ppm55.84% 100 ppm 300 ppm 67.01%

Sweetness curve of GSG-RA50 and RA80/RB10/RD6 was shown as FIG. 68.

Taste profile of RA80/RB10/RD6/GSG-RA50 composition was shown in table92.

RA80/ RB10/ GSG- Sugar Bitter- After- RD6 RA50 SE like ness tasteLingering 400 ppm — 8.3% 4.5 0 0 0.5 300 ppm 100 ppm 7.8% 4.5 0 0.5 0.5250 ppm 150 ppm 8.0% 4.5 0 0.5 0.5 200 ppm 200 ppm 7.8% 4.5 0 0.5 0.5150 ppm 250 ppm 7.0% 4.5 0 0 0.5 100 ppm 300 ppm 6.5% 4.5 0 0 0.5

As for the synergistic effect, it can be found in table 93.

TABLE 93 Calculated Measured sweetness sweetness RA80/ Calculated (ppm(ppm RB10/ SE of GSG- Calculated Calulated Measured sucrose) sucrose)RD6 RA80/ RA80 SE of SE SE of GSG- of GSG- concen- RB10/ concen- GSG- ofthe of the RA80 RA80 tration RD6 tration RA80 composition compositionper ppm per ppm 400 ppm 0 0.00 0 300 ppm 7.20% 100   1% 8.20% 7.80%100.00 60.00 250 ppm 6.00% 150 1.50% 7.50% 8.00% 100.00 133.33 200 ppm5.40% 200   2% 7.40% 7.80% 100.00 120.00 150 ppm 4.20% 250 2.40% 6.60%7.00% 96.00 112.00 100 ppm 3.00% 300 2.75% 5.75% 6.50% 91.67 116.67

Calculated sweetness (ppm sugar) of GSG-RA50 per ppm=calculated SE ofGSG-RA50/concentration of GSG-RA50

Measured sweetness (ppm sugar) of GSG-RA50 per ppm=(MeasuredSE−calculated SE of RA80/RB10/RD6)/concentration of GSG-RA50

The data were showed in FIG. 69.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA50, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA50>150 ppm, although the optimized range was 150-200 ppm.

Example 40

Evaluating the taste profile of compositions of GSG-RA40 and RA75/RB15,in order to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.

The samples were as follows:

TABLE 94 RA75/RB15 GSG-RA40 400 ppm — 300 ppm 100 ppm 250 ppm 150 ppm200 ppm 200 ppm 150 ppm 250 ppm 100 ppm 300 ppm

Sweetness curve of GSG-RA40 and RA75/RB15 was shown in FIG. 70.

Taste profile of RA75/RB15/GSG-RA40 composition was shown in table 95.

TABLE 95 RA75/ GSG- Sugar RB15 RA40 SE like Bitterness AftertasteLingering 400 ppm — 7.0% 4.5 0 1.5 1.5 300 ppm 100 ppm 7.4% 4 0 1 1 250ppm 150 ppm 7.5% 4 0 1 1 200 ppm 200 ppm 7.0% 3.5 0 2 2 150 ppm 250 ppm6.8% 3.5 0 1.5 1.5 100 ppm 300 ppm 6.5% 4 0 1 1

As for the synergistic effect, it can be found in table 96.

TABLE 96 Calculated Measured sweetness sweetness (ppm (ppm RA75/Calculated GSG- Calculated Calulated Measured sucrose) sucrose) RB15 SEof RA40 SE of SE of SE of of GSG- of GSG- concen- RA75/ concen- GSG- thethe RA40 RA40 tration RB15 tration RA40 composition composition per ppmper ppm 400 ppm 0 0.00 0 300 ppm 5.80% 100 1.50% 7.30% 7.40% 150.00160.00 250 ppm   5% 150 2.00% 7.00% 7.50% 133.33 166.67 200 ppm   4% 2002.40% 6.60% 7.00% 120.00 140.00 150 ppm 3.40% 250 2.70% 6.10% 6.80%108.00 136.00 100 ppm   3% 300 2.80% 5.30% 6.50% 93.33 133.33

Calculated sweetness (ppm sugar) of GSG-RA40 per ppm=calculated SE ofGSG-RA40/concentration of GSG-RA40

Measured sweetness (ppm sugar) of GSG-RA40 per ppm=(MeasuredSE−calculated SE of RA75/RB15)/concentration of GSG-RA40

The data were showed in FIG. 71.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA40, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA40>150 ppm, although the optimized range was 150-200 ppm.

Example 41

Evaluating the taste profile of compositions of GSG-RA40 and RA/RD, inorder to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.

The samples were as follows:

TABLE 97 RA/RD GSG-RA40 400 ppm — 300 ppm 100 ppm 250 ppm 150 ppm 200ppm 200 ppm 150 ppm 250 ppm 100 ppm 300 ppm

Sweetness curve of GSG-RA40 and RA/RD was shown in FIG. 72.

Taste profile of RA/RD/GSG-RA40 composition was shown in table 98.

TABLE 98 GSG- Sugar RA/RD RA40 SE like Bitterness Aftertaste Lingering400 ppm — 6.5% 3.5 1 1 1.5 300 ppm 100 ppm 7.2% 3.5 0.5 1.5 2 250 ppm150 ppm 7.8% 3.5 1 1 1.5 200 ppm 200 ppm 7.5% 3 0.5 2 2 150 ppm 250 ppm7.2% 4 0.5 1 1.5 100 ppm 300 ppm 6.5% 3.5 0.5 2 1.5

As for the synergistic effect, it can be found in table 99.

TABLE 99 Calculated Measured sweetness sweetness (ppm (ppm GSG-Calculated Calulated Measured sucrose) sucrose) RA/RD Calculated RA40 SEof SE SE of GSG- of GSG- concen- SE of concen- GSG- of the of the RA-40RA40 tration RA/RD tration RA40 composition composition per ppm per ppm400 ppm 0 0.00 0 300 ppm 6.00% 100 1.50% 7.50% 7.20% 150.00 120.00 250ppm 5.50% 150 2.00% 7.50% 7.80% 133.33 153.33 200 ppm 4.80% 200 2.40%7.20% 7.50% 120.00 135.00 150 ppm 4.00% 250 2.70% 6.70% 7.20% 108.00128.00 100 ppm 3.00% 300 2.80% 5.80% 6.50% 93.33 116.67

Calculated sweetness (ppm sugar) of GSG-RA40 per ppm=calculated SE ofGSG-RA40/concentration of GSG-RA40

Measured sweetness (ppm sugar) of GSG-RA40 per ppm=(MeasuredSE−calculated SE of RA/RD)/concentration of GSG-RA40

The data were showed in FIG. 73.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA40, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA40>150 ppm, although the optimized range was 150-250 ppm.

Example 42

Evaluating the taste profile of compositions of GSG-RA40 andRA80/RB10/RD6, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA80/RB10/RD6 at 400 ppm, corresponding to 8.3%SE.

The samples were as follows:

TABLE 100 RA80/RB10/RD6 GSG-RA40 400 ppm — 300 ppm 100 ppm 250 ppm 150ppm 200 ppm 200 ppm 150 ppm 250 ppm 100 ppm 300 ppm

Sweetness curve of GSG-RA40 and RA80/RB10/RD6 was shown as FIG. 74.

Taste profile of RA80/RB10/RD6/GSG-RA40 composition was shown in table101.

TABLE 101 RA80/ RB10/ GSG- Sugar RD6 RA40 SE like Bitterness AftertasteLingering 400 ppm — 8.3% 4.5 0 0 0.5 300 ppm 100 ppm 8.1% 3.5 0 2 2 250ppm 150 ppm 8.5% 4 0 1 1 200 ppm 200 ppm 8.2% 4 0 1 1 150 ppm 250 ppm7.5% 4 0 1 1 100 ppm 300 ppm 7.0% 3 0 2.5 2

As for the synergistic effect, it can be found in table 102.

TABLE 102 Calculated Measured sweetness sweetness RA80/ Calculated (ppm(ppm RB10/ SE of GSG- Calculated Calulated Measured sucrose) sucrose)RD6 RA80/ RA40 SE of SE SE of GSG- of GSG- concen- RB10/ concen- GSG- ofthe of the RA40 RA40 tration RD6 tration RA40 composition compositionper ppm per ppm 400 ppm 0 0.00 0 300 ppm 7.20% 100 1.50% 8.70% 8.10%150.00 90.00 250 ppm 6.00% 150 2.00% 8.00% 8.50% 133.33 166.67 200 ppm5.40% 200 2.40% 7.80% 8.20% 120.00 140.00 150 ppm 4.20% 250 2.70% 6.90%7.50% 108.00 132.00 100 ppm 3.00% 300 2.80% 5.80% 7.00% 93.33 133.33

Calculated sweetness (ppm sugar) of GSG-RA40 per ppm=calculated SE ofGSG-RA40/concentration of GSG-RA40

Measured sweetness (ppm sugar) of GSG-RA40 per ppm=(MeasuredSE−calculated SE of RA80/RB10/RD6)/concentration of GSG-RA40

The data were showed in FIG. 75.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA40, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA40>150 ppm, although the optimized range was 150-250 ppm.

Example 43

Evaluating the taste profile of compositions of GSG-RA20 and RA75/RB15,in order to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA75/RB15 at 400 ppm, corresponding to 7.0% SE.

The samples were as follows:

TABLE 103 RA75/RB15 GSG-RA20 total GSG 400 ppm — 300 ppm 100 ppm 18.56%250 ppm 150 ppm 27.84% 200 ppm 200 ppm 37.13% 150 ppm 250 ppm 46.41% 100ppm 300 ppm 55.69%

Sweetness curve of GSG-RA20 and RA75/RB15 was shown as FIG. 76.

Taste profile of RA75/RB15/GSG-RA20 composition was shown in table 104.

TABLE 104 RA75/ GSG- Sugar Bitter- After- RB15 RA20 SE like ness tasteLingering 400 ppm — 7.0% 4.5 0 1.5 1.5 300 ppm 100 ppm 7.2% 4 0 1 1 250ppm 150 ppm 7.5% 4 0 1 1 200 ppm 200 ppm 6.8% 3.5 0 2 2 150 ppm 250 ppm6.9% 3.5 0 1.5 1.5 100 ppm 300 ppm 6.5% 4 0 1 1

As for the synergistic effect, it can be found in table 105

TABLE 105 Calculated Measured sweetness sweetness (ppm (ppm RA75/Calculated GSG- Calculated Calulated Measured sucrose) sucrose) RB15 SEof RA20 SE of SE SE of GSG- of GSG- concen- RA75/ concen- GSG- of the ofthe RA20 RA20 tration RB15 tration RA20 composition composition per ppmper ppm 400 ppm 0 0.00 0 300 ppm 5.80% 100 1.00% 6.80% 7.20% 100.00140.00 250 ppm   5% 150 1.40% 6.40% 7.50% 93.33 166.67 200 ppm   4% 2001.80% 6.00% 6.80% 90.00 130.00 150 ppm 3.40% 250 2.20% 5.60% 6.90% 88.00140.00 100 ppm   3% 300 2.60% 5.10% 6.50% 86.67 133.33

Calculated sweetness (ppm sugar) of GSG-RA20 per ppm=calculated SE ofGSG-RA20/concentration of GSG-RA20

Measured sweetness (ppm sugar) of GSG-RA20 per ppm=(MeasuredSE−calculated SE of RA75/RB15)/concentration of GSG-RA20

The data were showed in FIG. 77.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA20, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA20>100 ppm, although the optimized range was 100-200 ppm.

Example 44

Evaluating the taste profile of compositions of GSG-RA20 and RA/RD, inorder to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA/RD at 400 ppm, corresponding to 6.5% SE.

The samples were as follows:

TABLE 106 RA/RD GSG-RA20 total GSG 400 ppm — 300 ppm 100 ppm 18.56% 250ppm 150 ppm 27.84% 200 ppm 200 ppm 37.13% 150 ppm 250 ppm 46.41% 100 ppm300 ppm 55.69%

Sweetness curve of GSG-RA20 and RA/RD was shown as FIG. 78.

Taste profile of RA/RD/GSG-RA20 composition was shown in table 107.

TABLE 107 RA/ GSG- Sugar RD RA20 SE like Bitterness Aftertaste Lingering400 ppm — 6.5% 3.5 1 1 1.5 300 ppm 100 ppm 7.0% 4 0 1 1 250 ppm 150 ppm7.4% 4 0 1 1 200 ppm 200 ppm 7.1% 4.5 0 0.5 1 150 ppm 250 ppm 6.9% 4 0 11 100 ppm 300 ppm 6.2% 3.5 0 2 1.5

As for the synergistic effect, it can be found in FIG. 108.

Calculated Measured sweetness sweetness (ppm (ppm GSG- CalculatedMeasure sucrose) sucrose) RA/RD Calculated RA20 Calculated SE of the SEof the of GSG- of GSG- concen- SE of concen- SE of compo- compo- RA20RA20 tration RA/RD tration RA20 sition sition per ppm per ppm 400 ppm 00.00 0 300 ppm 6.00% 100 1.00% 7.00% 7.00% 100.00 100.00 250 ppm 5.50%150 1.40% 6.90% 7.40% 93.33 126.67 200 ppm 4.80% 200 1.80% 6.60% 7.10%90.00 115.00 150 ppm 4.00% 250 2.20% 6.20% 6.90% 88.00 116.00 100 ppm3.00% 300 2.60% 5.60% 6.20% 86.67 106.67

Calculated sweetness (ppm sugar) of GSG-RA20 per ppm=calculated SE ofGSG-RA20/concentration of GSG-RA20

Measured sweetness (ppm sugar) of GSG-RA20 per ppm=(MeasuredSE−calculated SE of RA/RD)/concentration of GSG-RA20

The data were showed in FIG. 79.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA20, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA20>150 ppm, although the optimized range was 150-250 ppm.

Example 45

Evaluating the taste profile of compositions of GSG-RA20 andRA80/RB10/RD6, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The control sample was RA80/RB10/RD6 at 400 ppm, corresponding to 8.3%SE.

The samples were as follows:

TABLE 109 RA80/RB10/RD6 GSG-RA20 total GSG 400 ppm — 300 ppm 100 ppm18.56% 250 ppm 150 ppm 27.84% 200 ppm 200 ppm 37.13% 150 ppm 250 ppm46.41% 100 ppm 300 ppm 55.69%

Sweetness curve of GSG-RA20 and RA80/RB10/RD6 was shown in FIG. 80.

Taste profile of RA80/RB10/RD6/GSG-RA20 composition was shown in table110.

TABLE 110 RA80/ RB10/ GSG- Sugar Bitter- After- RD6 RA20 SE like nesstaste Lingering 400 ppm — 8.3% 4.5 0 0 0.5 300 ppm 100 ppm 7.8% 4.5 00.5 0.5 250 ppm 150 ppm 7.5% 4 0 1 1 200 ppm 200 ppm 7.5% 3.5 0 1.5 1.5150 ppm 250 ppm 7.0% 4 0 0.5 1 100 ppm 300 ppm 6.5% 3.5 0 1.5 1.5

As for the synergistic effect, it can be found in table 111.

TABLE 111 Calculated Measured sweetness sweetness RA80/ Calculated (ppm(ppm RB10/ SE of GSG- Calculated Calculated Measure sucrose) sucrose)RD6 RA80/ RA20 SE of SE of the SE of the of GSG- of GSG- concen- RB10/concen- GSG- compo- compo- RA20 RA20 tration RD6 tration RA20 sitionsition per ppm per ppm 400 ppm 0 0.00 0 300 ppm 7.20% 100 1.00% 8.20%7.80% 100.00 60.00 250 ppm 6.00% 150 1.40% 7.40% 7.50% 93.33 100.00 200ppm 5.40% 200 1.80% 7.20% 7.50% 90.00 105.00 150 ppm 4.20% 250 2.20%6.40% 7.00% 88.00 112.00 100 ppm 3.00% 300 2.60% 5.60% 6.50% 86.67116.67

Calculated sweetness (ppm sugar) of GSG-RA20 per ppm=calculated SE ofGSG-RA20/concentration of GSG-RA20

Measured sweetness (ppm sugar) of GSG-RA20 per ppm=(MeasuredSE−calculated SE of RA80/RB10/RD6)/concentration of GSG-RA20

The data were showed in FIG. 81.

It is found that at 400 ppm total solid content, with the increase ofthe amount of GSG-RA20, its measured contribution of sweetness washigher than calculated value. Significant synergistic effect was foundwhen GSG-RA20>150 ppm, although the optimized range was 200-300 ppm.

Example 46

Evaluating the taste profile of compositions of GSG-RA20, RA97 andsugar, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 112 RA97 GSG-RA20 sugar total GSG 250 ppm 100 ppm 3% 21.21% 200ppm 150 ppm 3% 31.82% 150 ppm 200 ppm 3% 42.43%

Taste profile of RA97/GSG-RA20/sugar composition was shown in table 113.

TABLE 113 RA97 GSG-RA20 sugar SE Taste profile 250 ppm 100 ppm 3%   12%Taste is as same as sugar 200 ppm 150 ppm 3%   13% Taste is as same assugar 150 ppm 200 ppm 3% 11.5% Taste is as same as sugar

As for the synergistic effect, it can be found in table 114.

TABLE 114 Cal- Mea- culated sured sweet- sweet- ness ness (ppm (ppm Cal-sucrose) sucrose) culated Cal- of GSG- of GSG- Cal- SE of culatedMeasure RA20 RA20 Cal- GSG- culated GSG- SE SE plus plus RA97 culatedRA20 SE of RA20 sugar of the of the RA97 RA97 concen- SE of concen- GSG-plus concen- compo- compo- per per tration RA97 tration RA20 RA97tration sition sition ppm ppm 250 ppm 6.00% 100 ppm 1.50% 7.5% 3% 10.5%12% 214.29 257.14 200 ppm 5.00% 150 ppm 2.00% 7.0% 3% 10.0% 13% 200.00285.71 150 ppm 4.00% 200 ppm 2.40% 6.4% 3%  9.4% 11.50%   182.86 242.86

Calculated sweetness (ppm sugar) of GSG-RA20 plus RA97 perppm=calculated SE of GSG-RA20 plus RA97/concentration of GSG-RA20 plusRA97

Measured sweetness (ppm sugar) of GSG-RA20 plus RA97 per ppm=(MeasuredSE of GSG-RA20 plus RA97−sugar concentration)/concentration of GSG-RA20plus RA97

It is found that at 350 ppm total GSG-RA20 plus RA97 content, when blendwith 3% sugar, its measured contribution of sweetness was higher thancalculated value. The composition of GSG-RA20 plus RA97 has significantsynergic effect to the sweetness of sugar.

Example 47

Evaluating the taste profile of compositions of GSG-RA20, RA75/RB15 andsugar, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 115 RA75/RB15 GSG-RA20 sugar total GSG 300 ppm 100 ppm 3% 18.56%200 ppm 200 ppm 3% 37.13% 100 ppm 300 ppm 3% 55.69%

Taste profile of RA75/RB15/GSG-RA20/sugar composition was shown in table116.

TABLE 116 RA75/ RB15 GSG-RA20 sugar SE Taste profile 300 ppm 100 ppm 3%12.5% Taste is as same as sugar 200 ppm 200 ppm 3% 12.5% Taste is assame as sugar 100 ppm 300 ppm 3%   12% Taste is as same as sugar

As for the synergistic effect, it can be found in table 117.

TABLE 117 Cal- Mea- culated sured sweet- sweet- ness ness (ppm (ppm Cal-sucrose) sucrose) culated of GSG- of GSG- SE of Cal- RA20 RA20 Cal- Cal-GSG- culated Measure plus plus RA75/ culated GSG- culated RA20 SE SERA75/ RA75/ RB15 SE of RA20 SE of plus sugar of the of the RB15 RB15concen- RA75/ concen- GSG- RA75/ concen- compo- compo- per per trationRB15 tration RA20 RB15 tration sition sition ppm ppm 300 ppm 5.8% 100ppm 1.50% 7.3% 3% 10.3% 12.50% 208.57 271.43 200 ppm 4.2% 200 ppm 2.40%6.6% 3%  9.6% 12.50% 188.57 271.43 100 ppm 3.0% 300 ppm 2.80% 5.8% 3% 8.8%   12% 165.71 257.14

Calculated sweetness (ppm sugar) of GSG-RA20 plus RA75/RB15 perppm=calculated SE of GSG-RA20 plus RA75/RB15/concentration of GSG-RA20plus RA75/RB15

Measured sweetness (ppm sugar) of GSG-RA20 plus RA75/RB15 perppm=(Measured SE of GSG-RA20 plus RA75/RB15−sugarconcentration)/concentration of GSG-RA20 plus RA75/RB15

It is found that at 400 ppm total GSG-RA20 plus RA75/RB15 content, whenblend with 3% sugar, its measured contribution of sweetness was higherthan calculated value. The composition of GSG-RA20 plus RA75/RB15 hassignificant synergic effect to the sweetness of sugar.

Example 48

Evaluating the taste profile of compositions of GSG-RA20, RA80/RB10/RD6and sugar, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 118 RA80/RB10/RD6 GSG-RA20 sugar total GSG 300 ppm 100 ppm 3%18.56% 200 ppm 200 ppm 3% 37.13% 100 ppm 300 ppm 3% 55.69%

Taste profile of RA80/RB10/RD6/GSG-RA20/sugar composition was shown intable 119.

TABLE 119 RA80/RB10/ GSG- RD6 RA20 sugar SE Taste profile 300 ppm 100ppm 3%   13% Taste is as same as sugar 200 ppm 200 ppm 3% 12.5% Taste isas same as sugar 100 ppm 300 ppm 3%   12% Taste is as same as sugar

As for the synergistic effect, it can be found in table 120.

TABLE 120 Cal- Mea- culated sured sweet- sweet- ness ness (ppm (ppm Cal-sucrose) sucrose) culated of GSG- of GSG- SE of RA20 RA20 Cal- GSG- Cal-plus plus RA80/ culated Cal- RA20 culated Measure RA80/ RA80/ RB10/ SEof GSG- culated plus SE SE RB10/ RB10/ RD6 RA80/ RA20 SE of RA80/ sugarof the of the RD6 RD6 concen- RB10/ concen- GSG- RB10/ concen- compo-compo- per per tration RD6 tration RA20 RD6 tration sition sition ppmppm 300 ppm 7.2% 100 ppm 1.50% 8.7% 3% 11.7%   13% 248.57 285.71 200 ppm5.4% 200 ppm 2.40% 7.8% 3% 10.8% 12.50% 222.86 271.43 100 ppm 3.0% 300ppm 2.80% 5.8% 3%  8.8%   12% 165.71 257.14

Calculated sweetness (ppm sugar) of GSG-RA20 plus RA80/RB10/RD6 perppm=calculated SE of GSG-RA20 plus RA80/RB10/RD6/concentration ofGSG-RA20 plus RA80/RB10/RD6

Measured sweetness (ppm sugar) of GSG-RA20 plus RA80/RB10/RD6 perppm=(Measured SE of GSG-RA20 plus RA80/RB10/RD6−sugarconcentration)/concentration of GSG-RA20 plus RA RA80/RB10/RD6

It is found that at 400 ppm total GSG-RA20 plus RA80/RB10/RD6 content,when blend with 3% sugar, its measured contribution of sweetness washigher than calculated value. The composition of GSG-RA20 plusRA80/RB10/RD6 has significant synergic effect to the sweetness of sugar.

Example 49

Evaluate the taste profile of compositions of GSG-RA50, RA97 and sugar,in order to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 121 RA97 GSG-RA50 sugar total GSG 250 ppm 100 ppm 3% 25.53% 200ppm 150 ppm 3% 38.29% 150 ppm 200 ppm 3% 51.06%

Taste profile of RA97/GSG-RA50/sugar composition was shown in table 122.

TABLE 122 GSG- RA97 RA50 sugar SE Taste profile 250 ppm 100 ppm 3% 13%Taste is as same as sugar 200 ppm 150 ppm 3% 13% Taste is as same assugar 150 ppm 200 ppm 3% 12% Taste is as same as sugar

As for the synergistic effect, it can be found in talbe 123. Cal- Mea-culated sured sweet- sweet- ness ness (ppm (ppm Cal- sucrose) sucrose)culated Cal- of GSG- of GSG- Cal- SE of culated Measure RA50 RA50 Cal-GSG- culated GSG- SE SE plus plus RA97 culated RA50 SE of RA50 sugar ofthe of the RA97 RA97 concen- SE of concen- GSG- plus concen- compo-compo- per per tration RA97 tration RA50 RA97 tration sition sition ppmppm 250 ppm 6.00% 100ppm 1.00% 7.0% 3% 10.0% 13% 200.00 285.71 200 ppm5.00% 150ppm 1.50% 6.5% 3%  9.5% 13% 185.71 285.71 150 ppm 4.00% 200ppm2.00% 6.0% 3%  9.0% 12% 171.43 257.14

Calculated sweetness (ppm sugar) of GSG-RA50 plus RA97 perppm=calculated SE of GSG-RA50 plus RA97/concentration of GSG-RA50 plusRA97

Measured sweetness (ppm sugar) of GSG-RA50 plus RA97 per ppm=(MeasuredSE of GSG-RA50 plus RA97−sugar concentration)/concentration of GSG-RA50plus RA97

It is found that at 350 ppm total GSG-RA50 plus RA97 content, when blendwith 3% sugar, its measured contribution of sweetness was higher thancalculated value. The composition of GSG-RA50 plus RA97 has significantsynergic effect to the sweetness of sugar.

Example 50

Evaluating the taste profile of compositions of GSG-RA50, RA75/RB15 andsugar, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 124 RA75/RB15 GSG-RA50 sugar total GSG 300 ppm 100 ppm 3% 25.53%200 ppm 200 ppm 3% 38.29% 100 ppm 300 ppm 3% 51.06%

Taste profile of RA75/RB15/GSG-RA50/sugar composition was shown in table125.

TABLE 125 RA75/ GSG- RB15 RA50 sugar SE Taste profile 300 ppm 100 ppm 3%13.5% Taste is as same as sugar 200 ppm 200 ppm 3%   13% Taste is assame as sugar 100 ppm 300 ppm 3%   12% Taste is as same as sugar

As for the synergistic effect, it can be found in table 126.

TABLE 126 Cal- Mea- culated sured sweet- sweet- ness ness (ppm (ppm Cal-sucrose) sucrose) culated of GSG- of GSG- SE of Cal- RA50 RA50 Cal- Cal-GSG- culated Measure plus plus RA75/ culated GSG- culated RA50 SE SERA75/ RA75/ RB15 SE of RA50 SE of plus sugar of the of the RB15 RB15concen- RA75/ concen- GSG- RA75/ concen- compo- compo- per per trationRB15 tration RA50 RB15 tration sition sition ppm ppm 300 ppm 5.8% 100ppm 1.00% 6.8% 3% 9.8% 13.5%   194.29 300.00 200 ppm 4.2% 200 ppm 2.00%6.2% 3% 9.2% 13% 177.14 285.71 100 ppm 3.0% 300 ppm 2.75% 5.8% 3% 8.8%12% 164.29 257.14

Calculated sweetness (ppm sugar) of GSG-RA50 plus RA75/RB15 perppm=calculated SE of GSG-RA50 plus RA75/RB15/concentration of GSG-RA50plus RA75/RB15

Measured sweetness (ppm sugar) of GSG-RA50 plus RA75/RB15 perppm=(Measured SE of GSG-RA50 plus RA75/RB15−sugarconcentration)/concentration of GSG-RA50 plus RA75/RB15

It is found that at 400 ppm total GSG-RA50 plus RA75/RB15 content, whenblend with 3% sugar, its measured contribution of sweetness was higherthan calculated value. The composition of GSG-RA50 plus RA75/RB15 hassignificant synergic effect to the sweetness of sugar.

Example 51

Evaluating the taste profile of compositions of GSG-RA50, RA80/RB10/RD6and sugar, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 127 RA80/RB10/RD6 GSG-RA50 sugar total GSG 300 ppm 100 ppm 3%25.53% 200 ppm 200 ppm 3% 38.29% 100 ppm 300 ppm 3% 51.06%

Taste profile of RA80/RB10/RD6/GSG-RA50/sugar composition was shown intable 128.

TABLE 128 RA80/RB10/ GSG- RD6 RA50 sugar SE Taste profile 300 ppm 100ppm 3%   12% Taste is as same as sugar 200 ppm 200 ppm 3%   11% Taste isas same as sugar 100 ppm 300 ppm 3% 11.5% Taste is as same as sugar

As for the synergistic effect, it can be found in table 129.

TABLE 129 Cal- Mea- culated sured sweet- sweet- ness ness (ppm (ppm Cal-sucrose) sucrose) culated of GSG- of GSG- SE of RA50 RA50 Cal- GSG- Cal-plus plus RA80/ culated Cal- RA50 culated Measure RA80/ RA80/ RB10/ SEof GSG- culated plus SE SE RB10/ RB10/ RD6 RA80/ RA50 SE of RA80/ sugarof the of the RD6 RD6 concen- RB10/ concen- GSG- RB10/ concen- compo-compo- per per tration RD6 tration RA50 RD6 tration sition sition ppmppm 300 ppm 7.2% 100 ppm 1.00% 8.2% 3% 11.2%   12% 234.29 257.14 200 ppm5.4% 200 ppm 2.00% 7.4% 3% 10.4%   11% 211.43 228.57 100 ppm 3.0% 300ppm 2.75% 5.8% 3%  8.8% 11.50% 164.29 242.86

Calculated sweetness (ppm sugar) of GSG-RA50 plus RA80/RB10/RD6 perppm=calculated SE of GSG-RA50 plus RA80/RB10/RD6/concentration ofGSG-RA50 plus RA80/RB10/RD6

Measured sweetness (ppm sugar) of GSG-RA50 plus RA80/RB10/RD6 perppm=(Measured SE of GSG-RA50 plus RA80/RB10/RD6−sugarconcentration)/concentration of GSG-RA50 plus RA RA80/RB10/RD6

It is found that at 400 ppm total GSG-RA50 plus RA80/RB10/RD6 content,when blend with 3% sugar, its measured contribution of sweetness washigher than calculated value. The composition of GSG-RA50 plusRA80/RB10/RD6 has significant synergic effect to the sweetness of sugar.

Example 52

Evaluate the taste profile of compositions of GSG-RA95, RA97 and sugar,in order to find out the optimized ratio with the best synergistic tasteeffects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 130 RA97 GSG-RA95 sugar total GSG 250 ppm 100 ppm 3% 25.89% 200ppm 150 ppm 3% 38.83% 150 ppm 200 ppm 3% 51.77%

Taste profile of RA97/GSG-RA95/sugar composition was shown in table 131.

TABLE 131 GSG- RA97 RA95 sugar SE Taste profile 250 ppm 100 ppm 3% 12.5%Taste is as same as sugar 200 ppm 150 ppm 3% 11.8% Taste is as same assugar 150 ppm 200 ppm 3% 12.8% Taste is as same as sugar

As for the synergistic effect, it can be found in table 132.

TABLE 132 Cal- Mea- culated sured sweet- sweet- ness ness (ppm (ppm Cal-sucrose) sucrose) culated Cal- of GSG- of GSG- Cal- SE of culatedMeasure RA95 RA95 Cal- GSG- culated GSG- SE SE plus plus RA97 culatedRA95 SE of RA95 sugar of the of the RA97 RA97 concen- SE of concen- GSG-plus concen- compo- compo- per per tration RA97 tration RA95 RA97tration sition sition ppm ppm 250 ppm 6.00% 100 ppm 1.80% 7.8% 3% 10.8%12.50% 222.86 271.43 200 ppm 5.00% 150 ppm 2.20% 7.2% 3% 10.2% 11.80%205.71 251.43 150 ppm 4.00% 200 ppm 2.60% 6.6% 3%  9.6% 12.80% 188.57280.00

Calculated sweetness (ppm sugar) of GSG-RA95 plus RA97 perppm=calculated SE of GSG-RA95 plus RA97/concentration of GSG-RA95 plusRA97

Measured sweetness (ppm sugar) of GSG-RA95 plus RA97 per ppm=(MeasuredSE of GSG-RA95 plus RA97−sugar concentration)/concentration of GSG-RA95plus RA97

It is found that at 350 ppm total GSG-RA95 plus RA97 content, when blendwith 3% sugar, its measured contribution of sweetness was higher thancalculated value. The composition of GSG-RA95 plus RA97 has significantsynergic effect to the sweetness of sugar.

Example 53

Evaluating the taste profile of compositions of GSG-RA95, RA75/RB15 andsugar, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 133 RA75/RB15 GSG-RA95 sugar total GSG 300 ppm 100 ppm 3% 22.65%200 ppm 200 ppm 3%  45.3% 100 ppm 300 ppm 3% 67.95%

Taste profile of RA75/RB15/GSG-RA95/sugar composition was shown in table134.

TABLE 134 RA75/ GSG- RB15 RA95 sugar SE Taste profile 300 ppm 100 ppm 3%  13% Taste is as same as sugar 200 ppm 200 ppm 3% 12.2% Taste is assame as sugar 100 ppm 300 ppm 3% 11.5% Taste is as same as sugar

As for the synergistic effect, it can be found in table 135.

TABLE 135 Cal- Mea- culated sured sweet- sweet- ness ness (ppm (ppm Cal-sucrose) sucrose) culated of GSG- of GSG- SE of Cal- RA95 RA95 Cal- Cal-GSG- culated Measure plus plus RA75/ culated GSG- culated RA95 SE SERA75/ RA75/ RB15 SE of RA95 SE of plus sugar of the of the RB15 RB15concen- RA75/ concen- GSG- RA75/ concen- compo- compo- per per trationRB15 tration RA95 RB15 tration sition sition ppm ppm 300 ppm 5.8% 100ppm 1.80% 7.6% 3% 10.6% 13.0% 217.14 285.71 200 ppm 4.2% 200 ppm 2.60%6.8% 3%  9.8% 12.2% 194.29 262.86 100 ppm 3.0% 300 ppm 3.40% 6.4% 3% 9.4% 11.5% 182.86 242.86

Calculated sweetness (ppm sugar) of GSG-RA95 plus RA75/RB15 perppm=calculated SE of GSG-RA95 plus RA75/RB15/concentration of GSG-RA95plus RA75/RB15

Measured sweetness (ppm sugar) of GSG-RA95 plus RA75/RB15 perppm=(Measured SE of GSG-RA95 plus RA75/RB15−sugarconcentration)/concentration of GSG-RA95 plus RA75/RB15

It is found that at 400 ppm total GSG-RA95 plus RA75/RB15 content, whenblend with 3% sugar, its measured contribution of sweetness was higherthan calculated value. The composition of GSG-RA95 plus RA75/RB15 hassignificant synergic effect to the sweetness of sugar.

Example 54

Evaluating the taste profile of compositions of GSG-RA95, RA80/RB10/RD6and sugar, in order to find out the optimized ratio with the bestsynergistic taste effects.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 136 RA80/RB10/RD6 GSG-RA95 sugar total GSG 300 ppm 100 ppm 3%22.65% 200 ppm 200 ppm 3%  45.3% 100 ppm 300 ppm 3% 67.95%

Taste profile of RA80/RB10/RD6/GSG-RA95/sugar composition was shown intable 137.

TABLE 137 RA80/RB10/ GSG- RD6 RA95 sugar SE Taste profile 300 ppm 100ppm 3% 12.5% Taste is as same as sugar 200 ppm 200 ppm 3% 11.5% Taste isas same as sugar 100 ppm 300 ppm 3%   11% Taste is as same as sugar

As for the synergistic effect, it can be found in table 138.

TABLE 138 Cal- Mea- culated sured sweet- sweet- ness ness (ppm (ppm Cal-sucrose) sucrose) culated of GSG- of GSG- SE of RA95 RA95 Cal- GSG- Cal-plus plus RA80/ culated Cal- RA95 culated Measure RA80/ RA80/ RB10/ SEof GSG- culated plus SE SE RB10/ RB10/ RD6 RA80/ RA95 SE of RA80/ sugarof the of the RD6 RD6 concen- RB10/ concen- GSG- RB10/ concen- compo-compo- per per tration RD6 tration RA95 RD6 tration sition sition ppmppm 300 ppm 7.2% 100 ppm 1.80% 9.0% 3% 12.0% 12.5% 257.14 271.43 200 ppm5.4% 200 ppm 2.60% 8.0% 3% 11.0% 11.5% 228.57 242.86 100 ppm 3.0% 300ppm 3.40% 6.4% 3%  9.4% 11.0% 182.86 228.57

Calculated sweetness (ppm sugar) of GSG-RA95 plus RA80/RB10/RD6 perppm=calculated SE of GSG-RA95 plus RA80/RB10/RD6/concentration ofGSG-RA95 plus RA80/RB10/RD6

Measured sweetness (ppm sugar) of GSG-RA95 plus RA80/RB10/RD6 perppm=(Measured SE of GSG-RA95 plus RA80/RB10/RD6−sugarconcentration)/concentration of GSG-RA95 plus RA RA80/RB10/RD6

It is found that at 400 ppm total GSG-RA95 plus RA80/RB10/RD6 content,when blend with 3% sugar, its measured contribution of sweetness washigher than calculated value. The composition of GSG-RA95 plusRA80/RB10/RD6 has significant synergic effect to the sweetness of sugar.

Example 55

Evaluate the taste profile of compositions of GSG-RA20, RA97 and salt,in order to find out the taste improvement.

The samples were tested in aqueous solution of citric acid at pH 3.8.

The samples were as follows:

TABLE 139 RA97 GSG-RA95 Salt (NaCl) total GSG 200 ppm 200 ppm — 45.30%200 ppm 200 ppm 100 ppm 45.30% 200 ppm 200 ppm 200 ppm 45.30%

Taste profile of RA97/GSG-RA20/sugar composition was shown in table 140.

TABLE 140 GSG- Salt Sugar Bitter- After- RA97 RA20 (NaCl) SE like nesstaste Lingering 200 ppm 200 ppm — 8% 4 0 1 1.5 200 ppm 200 ppm 100 ppm8% 4.5 0 0.5 0.5 200 ppm 200 ppm 200 ppm 8% 4.5 0 0.5 1

It is found that at 400 ppm total GSG-RA20 plus RA97 content, when blendwith salt, the sweetness did not increase but the taste profile had beenimproved by reducing the aftertaste and lingering.

Example 56

GSG-RA20 was mixed with RA, RB, RD or stevioside as the ratio of 1:1 byweight so as to obtain a mixture, a certain amount of solvent, such aswater, ethanol/water mixture, was added into the obtained mixture,heated to a certain temperature until the mixture was completelydissolved, and the temperature was kept for an hour. The solution wastreated by spray drying to obtain the composition comprising GSG and SG.Compared with the solubility of RA, RB, RD or stevioside alone, thesolubility of the composition was shown in table 141.

TABLE 141 water GSG-RA20 RA RB RD SS Stable time 10 ml 1 g 2 h 10 ml   1g 1 g >14 d  10 ml 0.05 g insoluble 10 ml 0.05 g 0.05 g 14 d 10 ml 0.25g insoluble 10 ml 0.25 g 0.25 g 2 d 10 ml 0.01 g insoluble 10 ml 0.01 g0.01 g 1 d 10 ml 0.01 g insoluble 10 ml 0.01 g 0.01 g >14 d 

It can be concluded that GSG can improve the solubility of steviolglycoside.

Example 57

GSG-RA20 was mixed with RA, RB, RD or stevioside as the ratio of 1:1 byweight so as to obtain a mixture, and then the obtained mixture wasmixed with γ-cyclodextrin as the ratio of 1:1 by weight. A certainamount of solvent, such as water, ethanol/water mixture, was added intothe mixture, heated to a certain temperature until the mixture wascompletely dissolved, and the temperature was kept for an hour. Thesolution was treated by spray drying to obtain the compositioncomprising GSG, SG and γ-cyclodextrin. Compared with the solubility ofthe composition comprising GSG and SG, the solubility of the compositionwas shown in table 142.

TABLE 142 water GSG-RA20 γ-CD RB RD SS Stable time 10 ml 0.05 g 0.05 ginsoluble 10 ml 0.05 g 0.1 g 0.05 g  2 d 10 ml 0.05 g 0.05 g insoluble10 ml 0.05 g 0.1 g 0.05 g >14 d 10 ml 0.05 g 0.05 g  14 d 10 ml 0.05 g0.1 g 0.05 g >14 d

It can be concluded that γ-cyclodextrin can further improve thesolubility of the composition comprising GSG and SG.

1-29. (canceled)
 30. A method for improving the taste profile or flavorof a food product, comprising the step of: adding to the food product aneffective amount of a composition comprising: a first componentcomprising at least 70% by weight glycosylated steviol glycosides(GSGs), wherein the first component is derived from a stevia extractcomprising 20-99.5% rebaudioside A (RA) by weight; and a secondcomponent comprising 20-99.5% RA by weight, wherein the weight ratio ofthe first component:the second component is in the range of 1:6 to3.5:1.
 31. The method of claim 30, wherein the composition has ameasured sucrose equivalence that is greater than the calculated sucroseequivalence of the composition.
 32. The method of claim 30, wherein thecomposition comprises less than 70% GSG by weight.
 33. The method ofclaim 30, wherein the composition comprises less than 50% GSG by weight.34. The method of claim 30, wherein the composition is present in thefood product at a concentration of 50-2000 ppm.
 35. The method of claim30, wherein the composition is present in the food product at a finalconcentration of 200 ppm or less.
 36. The method of claim 30, whereinthe composition is present in the food product at a final concentrationof 100 ppm or less.
 37. A method for improving the taste profile orflavor of a beverage, comprising the step of: adding to the food productan effective amount of a composition comprising: a first componentcomprising at least 70% by weight glycosylated steviol glycosides(GSGs), wherein the first component is derived from a stevia extractcomprising 20-99.5% rebaudioside A (RA) by weight; and a secondcomponent comprising 20-99.5% RA by weight, wherein the weight ratio ofthe first component:the second component is in the range of 1:6 to3.5:1.
 38. The method of claim 37, wherein the composition has ameasured sucrose equivalence that is greater than the calculated sucroseequivalence of the composition.
 39. The method of claim 37, wherein thecomposition comprises less than 70% GSG by weight.
 40. The method ofclaim 37, wherein the composition comprises less than 50% GSG by weight.41. The method of claim 37, wherein the composition is present in thebeverage at a concentration of 50-2000 ppm.
 42. The method of claim 37,wherein the composition is present in the beverage at a finalconcentration of 200 ppm or less.
 43. The method of claim 37, whereinthe composition is present in the beverage at a final concentration of100 ppm or less.
 44. A method for improving the taste profile of asteviol glycoside (SG) composition, comprising the step of: adding tothe SG composition a glycosylated steviol glycoside (GSG) composition toform a mixture, wherein the SG composition comprises 20-99.5%rebaudioside A (RA) by weight, wherein the GSG composition is derivedfrom a stevia extract comprising 20-99.5% RA by weight, wherein the GSGcomposition comprises at least 70% by weight, wherein the weight ratioof the GSG composition:the SG composition is in the range of 1:6 to3.5:1 and wherein the mixture has a measured sucrose equivalence that isgreater than the calculated sucrose equivalence of the mixture.
 45. Themethod of claim 44, wherein the mixture comprises less than 70% GSG byweight.
 46. The method of claim 44, wherein the mixture comprises lessthan 50% GSG by weight.